Bolinas Stinson Union S.D. - Stinson Campus

• 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): Chicken observed at 107 degrees F. Unknown when chicken finished cooking. No time/temperature log for cold or hot potentially hazardous foods delivered today. Person in charge called Bolinas School. Spoke with Angela via phone. Chicken finished cooking at 10:00 a.m. today and then placed into warming unit. Food was picked up from driver at 10:55 a.m.. When using time as a public health control, each food container or package must be clearly marked to indicate the exact time that is four hours past the point in time when the food is removed from temperature control. Maintain written procedures for time as a public health control at Stinson School kitchen.
  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 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 the following potentially hazardous foods sitting on the counter without temperature control: grated cheese: 52 degrees F at ~11:55 a.m. taco meat with beans: 96 - 104 degrees F at 11:58 a.m. (finished cooking at 10:00 a.m.) watermelon slices: 49 - 53 degrees F (sliced at 10:00 a.m.) No written procedures for time as a public health control. Insulated bags have date (12/10) and start time of 11:00for tacos. No logs for watermelon or cheese. When using time as a public health control, each food container or package must be clearly marked to indicate the exact time that is four hours past the point in time when the food is removed from temperature control. Food that is left out of temperature for more than 4 hours and/or is in improperly unmarked containers must be discarded into compost container. Written procedures are required for time as a public health control. ~ 1 cup of taco meat, ~ 2 cups grated cheddar cheese and 14 slice of watermelon voluntarily discarded into compost container. Review time as a public health control document. Will discuss with Shannon Bell if time as a public health control will be allowed.
  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.

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): Thermometer in fridge unit was reading/stuck at 27F. Provide an accurate thermometer for hot and cold holding units of potentially hazardous foods.
  Nota del inspector (en inglés): 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. Green placard was issued.

• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Thermometer in refrigerator not accurate. / Replace with NSF approved thermometer.
  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.