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 multiple food items in the cookline cold holding prep table above 41F. Maintain all potentially hazardous foods at or below 41 degrees at all times. Food items relocated to the walk-in cooler. 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.
12 mar 2024 · Follow-Up
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): No meat in two drawer refrigerator under the char-broiler. Thermomoter in unit: 35 degrees F. Flour in unit: 39 degrees F. Monitor temperature of meat to ensure it is maintained at or below 41 degrees F. Grill station prep refrigerator, fryer station prep refrigerator, and pizza station prep refrigertor: potentially hazardous foods at or below 41 degrees F - in compliance. Bar refrigerator in center of the back wall of the bar: Internal temerature of heavy cream: 56 degrees F. ~ 1 quart of heavy cream voluntarily discarded into the three-compartment sink in the back kitchen. Digital thermometer mounted to outside of unit: 25 degrees F. Do not store any potentially hazardous foods in bar refrigerators unless they are capable of maintaining potenitally hazardous foods at or below 41 degrees F. Repair/adjust bar refrigerators that are used for holding potentilly hazardous foods. 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.
MenorProblemas 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): Women's restroom : hand wash sinks both reached 100 degrees F. Men's restroom: No water comes out of left hand wash sink. Repair this sink, so it provides a minimum of 100 degrees F water at this sensor sink. Right hand wash sink reached 100 degrees F. Submit video showing correction by 3/14/24. 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.
7 mar 2024 · Routine
Violation(s) Found
CríticaAlimentos 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 caramelized onions on cookline at 106 degrees F. Maintain potentially hazardous foods at 41 degrees F or colder or 135 degrees F or hotter. Caramelized onions voluntarily discarded. Grill station prep refrigerator: cheddar cheese slices: 47 - 53 degrees F: cheese was sliced on 2/21/24. Cheddar cheese (~ 1 lb) voluntarily discarded. Fryer station prep refrigerator: Swiss cheese (~ 1 lb) observed at 56 degrees F. Swis cheese voluntarily discarded. 2 drawer refrigerator under charbroiler: raw hamburger observed at 45 - 46 degrees F. Pizza prep refrigerator: Observed caramelized onions in insert pan in top of unit at 44 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F in refrigeration. Repair all refrigerators noted above. 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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