Chianti Cucina: inspecciones de salud – Marin County, CA

2 feb 2026 · Follow-Up

Only Minor Violation(s) Found

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): Saute station prep refrigerator: pooled eggs stacked on top of other insert pans in upper section of unit observed at 48 degrees F. Don't double stack pans as this leads to potentially hazardous foods being in the danger zone. Pooled eggs moved to bottom of unit. Raw chicken in upper section: 42 - 44 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Heavy cream in bottom of unit: 47 degrees F (container open).
Nota del inspector (en inglés): Follow-up inspection. 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, 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 Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): 3-compartment sink: sanitizer compartment: 50 ppm chlorine. Provide a minimum of 100 ppm chlorine. COS.
Nota del inspector (en inglés): Follow-up inspection. 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, 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.

29 ene 2026 · Routine

Violation(s) Found

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): Water at men's restroom handwash sink reached a maximum of 76 degrees F. Provide a minimum of 100 degrees F water.
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 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 sanitizer at final rinse of the dishwasher. Sanitizer container is empty. Provide a minimum of 50 ppm chlorine. No container of sanitizer hooked up. Dishwasher retested multiple times - no chlorine final rinse. Discontinue using dishwasher until it has been repaired and provide a minimum of 50 ppm chlorine at the final rinse. Dishwasher rechecked multiple times. Dishwash had 50 ppm chlorine at final rinse towards end of the inspection. Sanitizer/handwashing hand out provided in Spanish.
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 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): One door true refrigerator in back kitchen: tiramisu: 43 degrees F. Maintain potentially hazardous foods at 41 degrees F or below. Cookline: Open container of heavy cream on table: 72 degrees F: ~ 1 cup heavy cream discarded into the garbage. Observed pooled eggs at 65 degrees F double stacked above other insert pans in saute station prep refrigerator. Other potentially hazardous foods in saute prep refrigerator insert pans: mozzarella: 48 degrees F, provolone cheese: 49 degrees F, raw pork: 43 degrees F, garlic in oil: 45 degrees F. Lower section: lasagna: 43 degrees F. ~ 2 cups pooled eggs voluntarily discarded into the garbage.
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 Alimentos 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): 3-compartment sink not properly set up. Wash water is in the right compartment and drainboard to the right has dirty utensils. Clean dishes come out onto drainboard adjacent to the right utensil washing sink drainboard. This can lead to contamination of utensils. Set up sink as follows: 1. dirty utensils on left drainboard 2. soap and hot water in left compartment 3. rinse with hot water in middle compartment 4. sanitize with 200 ppm quaternary ammonium in right compartment 5. air dry utensils on right drainboard Wash, rinse, and sanitize utensil washing sink and set up properly.
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 Alimentos 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): 3-compartment sink not properly set up. Wash water is in the right compartment and drainboard to the right has dirty utensils. Clean dishes come out onto drainboard adjacent to the right utensil washing sink drainboard. This can lead to contamination of utensils. Set up sink as follows: 1. dirty utensils on left drainboard 2. soap and hot water in left compartment 3. rinse with hot water in middle compartment 4. sanitize with 200 ppm quaternary ammonium in right compartment 5. air dry utensils on right drainboard Wash, rinse, and sanitize utensil washing sink and set up properly.
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 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 cooked chicken plated at 145 degrees F, Cook chicken to a minimum of 165 degrees F. COS.
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.

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