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 37 whole shell eggs sitting on the counter at 58.9 degrees F to 70.3 degrees F. Whole shell eggs were moved to the back kitchen. Maintain whole shell eggs at 45 degrees F or colder. Whole shell eggs voluntarily discarded into the compost container. Observed French toast batter double panned at 51 degrees F in 4 drawer refrigerator. Discontinue double panning. ~ 2 cups French toast batter discarded into the two-compartment sink. Two door refrigerator on the right in the back kitchen: sealed bag of mozzarella: internal temperature of 49 degrees F. Two door refrigerator on the right in the back kitchen: prepackaged cheese ranged from 44- 47 degrees F with infrared thermometer. Maintain all potentially hazardous foods at or below 41 degrees F. Adjust refrigerators to colder setting. 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.
26 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): Refrigeration unit left of fryer ambient temperature recorded at 45°F, had sprouts at 46°F, cooked potatoes 46°F and cut tomatoes at 46°F. / Repair unit to cold hold food at 41°F or 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.
14 mar 2024 · Follow-Up
No Violation(s) Found
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): Observed cook crack raw eggs and return to food preparation without washing hands or changing gloves. Observed employee rinsing single use gloved hands in handwashing sink. Employees shall wash hands when working from raw foods to food preparation or when contamination occurred. Single use gloves may not be re-used, washing only allowed for multi-use gloves only. Employee instructed to dispose of gloves that have been washed and educated on proper glove usage. Re-train staff on proper handwashing and glove use. Nota del inspector (en inglés): Facility has corrected all major violations. A green placard was issued.
12 mar 2024 · Routine
Violation(s) Found
CríticaProblemas 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): Observed cook crack raw eggs and return to food preparation without washing hands or changing gloves. Observed employee rinsing single use gloved hands in handwashing sink. Employees shall wash hands when working from raw foods to food preparation or when contamination occurred. Single use gloves may not be re-used, washing only allowed for multi-use gloves only. Employee instructed to dispose of gloves that have been washed and educated on proper glove usage. Re-train staff on proper handwashing and glove use. 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 yellow placard was issued.
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.
Fred's Place: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org