MenorAlimentos no protegidos contra la contaminación Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos. Redacción oficial (en inglés): OBSERVED PINK MOLD SUBTANCE ACCUMULATED IN ICE DISPENSER ON ROOF OF ICE MACHINE. ALL FOOD CONTACT SURFACES SHALL BE MAINTAINED CLEANED AND SANITIZED AFTER POTENTIAL CONTAMINATION HAS OCCURRED. 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.
28 oct 2025 · Routine
Only Minor 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 cheese slices at 50 *F, sliced tomatoes at 4 *F and burrata cheese at 52*F in top inserts of refrigerated prep table nearest to wall. Ambient temperatures in reach in section measured at 44 *F. All potentially hazardous foods must be held at 41 *F and below. Repair refrigeration immediately to maintain 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.
5 feb 2025 · Follow-Up
Only Minor Violation(s) Found
MenorOtro hallazgo Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles. Redacción oficial (en inglés): Parts for salad prep and sandwich prep refrigerators will arrive in 3-5 days. Nota del inspector (en inglés): Other 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, 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, Rive, 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 also be viewed at the facility upon request.
3 feb 2025 · Follow-Up
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): Salad prep refrigerator: upper section: garbanzo beans: 51 degrees F - can opened and put in at 4:10 p.m. ( placed in walk-in ref.), blue cheese: 53 degrees F (1.4 lbs), feta: 53 degrees F (1 lb. 3 oz.), sliced cherry tomatoes: 48 degrees F, cheese and mortadella: 51 degrees F (2lbs., 3 oz.), ham: 58 degrees F, (1lb 7 oz.), hard boiled eggs without shells: 52 - 53 degrees F (in prep refrigerator since ~ 10 a.m. (12), wild rice: 48 degrees F, edamame: 59 degrees F (1.02 lbs) lower section: turkey: 46 degrees F (portioned on Sunday), cooked crab: 49 degrees F (portioned on Sunday) Sandwich station prep refrigerator: sliced tomatoes: 47 degrees F, Havarti cheese: 58 degrees F (1lb. 14 oz), Swiss cheese: 53 degrees F (2 lbs.), tuna salad: 50 degrees F (3lbs), chicken salad: 51 degrees F (2lbs.) turkey salad: 52 degrees F (~5lbs) chicken: 56 - 58 degrees F ( 9 portions at 3.5 oz each), roast beef: 51 degrees F burrata: 50 degrees F. lower section: tuna salad: 49 degrees F. Observed plastic bags with ice under insert pans in salad prep refrigerator with air gap. Observed bubble packs below insert pans with large air gap at sandwich prep refrigerator. Pizza prep refrigerator: mozzarella balls: and grated mozzarella cheese: both 41 degrees F. Upper insert plans - in compliance. Repair/replace salad prep and sandwich prep refrigerators. Maintain all potentially hazardous foods at or below 41 degrees. Don't store any potentially hazardous foods in the salad or sandwich prep refrigerator until units have been repaired. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container outside .If replacing refrigerators, submit specification sheets for approval. Business card provided. 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.
30 ene 2025 · 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): Salad prep refrigerator: blue cheese and feta cheese both 46 degrees F, sliced ham: 51 degrees F (32 oz), sliced mortadella (2 lbs. 14 0z.): 52 degrees F, garbanzo beans: 49 degrees F. Sandwich station prep refrigerator: sliced tomatoes: 46 degrees f, crab Louie: 45 degrees F, Swiss cheese: 49 degrees F, Havarti cheese: 49 degrees F, chicken salad: 45 degrees F, tuna salad: 43 degrees F, cooked sliced chicken: 48 degrees F, sliced turkey: 47 degrees F Pizza station prep refrigerator turkey in lower section: 48 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container. 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.
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): No hot water comes out of faucet on right side if the three-compartment sink. Provide a minimum of 120 degrees F water. Manager already has a service call for repair. 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.
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.
Boudin Sf: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org