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 scrambled eggs stored in hot holding steam table in patient serving side kitchen measured at internal temperature of 120 *F and 116 *F. Discontinue double stacking drop pans in hot holding steam table to allow proper warming of foods. All potentially hazardous foods shall be stored at 135 *F and above or 41 *F and 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. A green placard was issued.
10 sept 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): Steamed fish at steam table recorded at 123°F, cooked kale at 98°F and cooked tofu recorded 123°F. / Reheat said foods to 165°F to hot hold at 135°F or above. Do not double stack containers in steam table to ensure food stays hot held at 135°F at all times. 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.
19 ene 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 grilled chicken sandwich at 109F in self-service warmer. Warmer temperature was accidently put on low. Hot hold potentially hazardous food at 135F and above. Chicken was in warmer less than 30 minutes. Chicken reheated to 170F and placed back in back in warmer (with temperature of warmer turned up). Tuna melt in warmer at 97-106F. Unclear why item was under temperature but it appears that the plastic cover of the warmer is not secure so the heat escapes the unit. The tune melt was reheated and consumed within 4 hours of being prepped. Observed cut tomatoes in salad at 61F in self-service ice bath. Cold hold at 41F or below. Items were stacked high in ice bath. Items were discarded. Nota del inspector (en inglés): Green placard posted. 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.
Creekside Cafe @Marin General Hospital: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org