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 a 2-door tall refrigerator next to the made-to-order cook line holding various meat and rice dishes between 44-70 F. Potentially hazardous foods must be cold held at 41 F or below. Lowest temperature observed after 20 minutes was 45 F. All items relocated to other refrigeration units. Turn down or repair unit to hold at 41 F. 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.
15 oct 2024 · 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 prosciutto sandwiches 49 F, chicken parm 49 F, collard greens 48 F in front display cases. Observed chicken oksana in hot holding case at 77 F. Observed half and half in carafe at 48 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Person in charge (PIC) stated food items held in deli display case were made about 30 minutes to 1 hour ago, and the chicken oksana was finished about 20 minutes ago. Bottom portion of deli display case measured lower (41-42 F) than top potion, unit turned down by PIC. Food items in display case listed above and items on upper shelving relocated to walk-in cooler to cool. For today, PIC labeled chicken oksana with a 4 hour discard time (1:30 PM). Hot holding unit was not turned up all the way, instructed PIC hot holding equipment shall be set to 135 F or above. Ensure to monitor food temperatures in display cases with a probe thermometer checking internal temperatures of foods especially on upper shelving, adjust unit as necessary to all food items are cold held at 41 F or below. Half and half in carafe discarded. 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. Green placard was issued.
13 dic 2023 · 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 cooked vegetables on a cooling rack at 70 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were put in the oven to reheat to begin the cooling process. 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.
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.
Comforts: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org