Courtyard By Marriott

No se registraron infracciones en esta inspección.

• 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): Honeydew and cantaloupe in fruit salad: 42 - 45 degrees F. Unknown when fruit was cut. Label cut melons with date and time prepared. Cut cantaloupe observed at 43-44 degrees F. Label cut melons with date and time prepared. Cut cantaloupe observed at 43 - 44 degrees F. Per label, cantaloupe was cut at 6:50 a.m. today. Maintain potentially hazardous foods at or below 41 degrees F. Cut cantaloupe should already be 41 degrees F.
  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.
• 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): Scrambled eggs for burritos observed at 47 degrees F. Label on eggs is 5/8 12:57 a.m.. Scrambled eggs with bacon observed at 46 - 48 degrees F Label: 5/8 1:10 a.m. Per asst. mgr., eggs were made at 12:57 p.m. and 1:10 p.m.. Instruct employees to properly mark a.m. on the stickers. Don't cover with plastic wrap while cooling. Scrambled eggs initially checked at 2:00 p.m.. Both types of scrambled eggs 48 degrees F at 2:38 p.m.. Scrambled eggs not cooling at at rapid enough rate. Cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours.
  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.

• 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): Two-door True refrigerator to left of the ice machine: individual packages of Philadelphia cream cheese observed at 41 - 47 degrees F with infrared thermometer. Two door refrigerator in corner near cookline: fried egg covered with plastic observed at 57 degrees F. Plate of fried eggs observed at 51 - 56 degrees F. Scrambled eggs observed at 51 - 54 degrees F - also covered with plastic. Person who made eggs left for the day. Unknow when all of the eggs finished cooking. All of the cooked eggs were voluntarily discarded into the compost bin (1 fried egg white, 8 fried eggs, 4 scrambled eggs.) Cut cantaloupe cut today: 46 degrees F, cut honeydew cut today: 47 degrees F. Unknown when melons were sliced. Recommend placing time next to date label to assist with the different a.m. and p.m. shifts knowing when foods were finished being prepared. Maintain potentially hazardous foods at 41 degrees F or colder. Utilize rapid cooling logs to ensure potentially hazardous foods are cooling from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within 4 hours. Cooling logs and approved cooling methods handout provided in English and Spanish. Discussed approved cooling methods with assistant manager.
  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): Two-door True refrigerator to left of the ice machine: individual packages of Philadelphia cream cheese observed at 41 - 47 degrees F with infrared thermometer. Two door refrigerator in corner near cookline: fried egg covered with plastic observed at 57 degrees F. Plate of fried eggs observed at 51 - 56 degrees F. Scrambled eggs observed at 51 - 54 degrees F - also covered with plastic. Person who made eggs left for the day. Unknow when all of the eggs finished cooking. All of the cooked eggs were voluntarily discarded into the compost bin (1 fried egg white, 8 fried eggs, 4 scrambled eggs.) Cut cantaloupe cut today: 46 degrees F, cut honeydew cut today: 47 degrees F. Unknown when melons were sliced. Recommend placing time next to date label to assist with the different a.m. and p.m. shifts knowing when foods were finished being prepared. Maintain potentially hazardous foods at 41 degrees F or colder. Utilize rapid cooling logs to ensure potentially hazardous foods are cooling from 135 degrees f to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within 4 hours. Cooling logs and approved cooling methods handout provided in English and Spanish. Discussed approved cooling methods with assistant manager.
  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): No hot water coming out of either 3-compartment sink faucets. No cold water coming out of the left faucet. Provide hot and cold water at faucets. Hot water shall be a minimum of 120 degrees F. Corrected onsite.
  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.