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 cooked meat cooling placed on top of a bin of ice. Cool using approved methods. Meat surrounded by ice. 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.
11 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 raw meat (chicken, beef and pork) and sour cream measuring 48 degrees F in the two door reach in refrigerator. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Instructed employees to not overload the refrigeration unit to ensure all items are held at 41 degrees F or below. Nota del inspector (en inglés): 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.
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 that were previously cooked and cooled: Chili verde and green sauce measuring 47-48 degrees F, 5 liters of each cooked 2 days ago, 4 qt of tomato sauce measuring 48 degrees F cooked 2 days ago, pinto beans measuring 47-50 degrees F cooked yesterday about 10 lbs, tortilla soup 46-47 degrees F cooked yesterday 10 liters, cooked rice 52-53 degrees F cooked yesterday about 10 lbs, cooked chicken 48-52 degrees F cooked yesterday 12 qts, red sauce 42-52 cooked yesterday 12 quarts. All food items listed above were voluntarily discarded. Ensure to cool all potentially hazardous foods from 135 to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Ensure to utilize approved cooling methods such as ice baths and stirring frequently, separate food into thinner smaller portions, using an ice wand. Provided person in charge with cooling handouts. Nota del inspector (en inglés): 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.
7 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 raw meat (chicken, beef and pork) and sour cream measuring 48 degrees F in the two door reach in refrigerator. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Instructed employees to not overload the refrigeration unit to ensure all items are held 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. Yellow placard was issued.
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 that were previously cooked and cooled: Chili verde and green sauce measuring 47-48 degrees F, 5 liters of each cooked 2 days ago, 4 qt of tomato sauce measuring 48 degrees F cooked 2 days ago, pinto beans measuring 47-50 degrees F cooked yesterday about 10 lbs, tortilla soup 46-47 degrees F cooked yesterday 10 liters, cooked rice 52-53 degrees F cooked yesterday about 10 lbs, cooked chicken 48-52 degrees F cooked yesterday 12 qts, red sauce 42-52 cooked yesterday 12 quarts. All food items listed above were voluntarily discarded. Ensure to cool all potentially hazardous foods from 135 to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Ensure to utilize approved cooling methods such as ice baths and stirring frequently, separate food into thinner smaller portions, using an ice wand. Provided person in charge with cooling handouts. 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. Yellow 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.
Carmen's La Hacienda LLC 3: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org