Celia's No 5

No se registraron infracciones en esta inspección.

• 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): No hot water available at handwashing sink in restroom located next to big dining room. Provide minimum hot water of 100*F at all handwashing stations.
  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.

• 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): An employee was observed touching/handling soiled dishes and then proceeded to handle cleaned and sanitized utensils in the warewashing area. [Corrective action] Any action that requires hand washing. The employees must properly wash and dry their hands before handling any food contact surfaces, or entering any preparation area.
  Nota del inspector (en inglés): Food facility is okay to operate and open to the public.
• 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): In the preparation area, cheddar cheese, the internal temperature readings were measured at 57F, and 55F, and sliced tomatoes at 59F and 55F. Both food items were stored at ambient temperature. In the cold holding insert, white Jack cheese internal temperature readings were at 50F, 49F, and 46F. Chicken stew stored in the hot holding unit, with the chicken breast on top of the food, had internal temperature readings of 117F and 122F. Carne azada internal temperature reading was at 117F, grilled chicken at 96F, both food items were observed to be stored at ambient temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
  Nota del inspector (en inglés): Food facility is okay to operate and open to the public.
• 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): In the walk-in refrigerator, several food items were observed at or above 44F. According to the cook, all food items were cooked and cooled (09/17/2024), yesterday, and today. Food items are: 4 plastic containers with rice at 45F, and 44F 3 five gallons of chili verde at 50F 3 plastic containers with beans at 42F and 44F. 3 large metal containers with boiled pinto beans 107F, 125F, and 96F (cooked and cooled today, 03/18/2024) 2 five-gallon containers with shredded beef at 56F and 48F. [Corrective action] Food that has been cooked and then cooled shall be cooled from 135F and 70F within 2 hours and from 70F to 41F within 4 hours.
  Nota del inspector (en inglés): Food facility is okay to operate and open to the public.
• Menor 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 two adult cockroaches in the preparation area. One next to the handwashing facility, and one crawling on the wall underneath the dishwasher machine. [Corrective action] A food facility shall be maintained and operated so as to prevent the entrance and harborage of animal birds, insects, and vermin. Clean and sanitize all food contact surfaces and cooking areas. Obtain the service of a professional pest control company today (03/19/2024), and use effective measures to control the entrance and harborage of cockroaches in the facility. The food facility is closed due to cockroaches in the food facility. The facility shall remain closed until violation is corrected, and conditions are met on page six.
  Nota del inspector (en inglés): Food facility is okay to operate and open to the public.

• 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): An employee was observed touching/handling soiled dishes and then proceeded to handle cleaned and sanitized utensils in the warewashing area. [Corrective action] Any action that requires hand washing. The employees must properly wash and dry their hands before handling any food contact surfaces, or entering any preparation area.
  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.”
• 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): In the preparation area, cheddar cheese, the internal temperature readings were measured at 57F, and 55F, and sliced tomatoes at 59F and 55F. Both food items were stored at ambient temperature. In the cold holding insert, white Jack cheese internal temperature readings were at 50F, 49F, and 46F. Chicken stew stored in the hot holding unit, with the chicken breast on top of the food, had internal temperature readings of 117F and 122F. Carne azada internal temperature reading was at 117F, grilled chicken at 96F, both food items were observed to be stored at ambient temperature. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F when hot.
  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.”
• 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): In the walk-in refrigerator, several food items were observed at or above 44F. According to the cook, all food items were cooked and cooled (09/17/2024), yesterday, and today. Food items are: 4 plastic containers with rice at 45F, and 44F 3 five gallons of chili verde at 50F 3 plastic containers with beans at 42F and 44F. 3 large metal containers with boiled pinto beans 107F, 125F, and 96F (cooked and cooled today, 03/18/2024) 2 five-gallon containers with shredded beef at 56F and 48F. [Corrective action] Food that has been cooked and then cooled shall be cooled from 135F and 70F within 2 hours and from 70F to 41F within 4 hours.
  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.”
• 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 two adult cockroaches in the preparation area. One next to the handwashing facility, and one crawling on the wall underneath the dishwasher machine. [Corrective action] A food facility shall be maintained and operated so as to prevent the entrance and harborage of animal birds, insects, and vermin. Clean and sanitize all food contact surfaces and cooking areas. Obtain the service of a professional pest control company today (03/19/2024), and use effective measures to control the entrance and harborage of cockroaches in the facility. The food facility is closed due to cockroaches in the food facility. The facility shall remain closed until violation is corrected, and conditions are met on page six.
  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.”