Marin County, CA

Garden Cafe

[Object Object]

Última inspección: 15 abr 2026 · Mapa · Ver en inglés

Only Minor Violation(s) Found

Historial de inspecciones

15 abr 2026 · Routine

Only Minor Violation(s) Found

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): Observed pancake batter in a container next to the cook line at 68 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to keep half in the refrigerator.
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.

16 abr 2024 · Follow-Up

No Violation(s) Found

Menor Problemas 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 employee handle raw shrimp with gloved hands, discarded the gloves and went to put new gloves on without washing hands. Observed employee handle dirty dishes and then proceed to handle clean dishes without washing hands. Ensure employees wash hands when switching from handling dirty dishes to clean dishes. Instructed both employees to wash hands. Hands washed.
Nota del inspector (en inglés): Facility has corrected major violations. A green placard was issued.
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): Observed the following foods held as unsafe temperatures: about 3 lbs of cooked riced at 48 F, 2 quarts of cooked pasta at 46 F, 2 blocks of cheese at 46 F, about 4 oz of 4 packs of goat cheese at 49 F, one 8 oz block of cream cheese at 49 F, 1 four inch hotel pan of cooked potatoes at 49 F, about 60 raw shell eggs at 49-50 F. The above listed foods were voluntarily discarded by employees and were observed in the 3-door Traulsen refrigerator measuring an ambient temperature of 52 F. All other potentially hazardous foods below 45 F were relocated to a properly working refrigerator measuring 41 F and below. Staff stated 3-door was serviced due to not holding temperature a few days ago. Observed the following foods stored at room temperature: cooked sausage at 70 F on shelf next to grill, diced cooked potatoes at 70 F in bowl stored on counter, cooked hash browns at 112-117 F in oven that was turned off on sheet pans. All food held at room temperature were discarded. Observed two-door prep refrigerator measuring an ambient temperature of 45-46 F. The following foods were recorded in unit: sliced tomatoes 46 F, pico de gallo 46 F, diced roast beef 46 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Immediately repair/adjust 3-door Traulsen refrigerator and two-door prep refrigerator to cold hold at 41 F or below. Discontinue storing potentially hazardous foods in 3-door Traulsen refrigerator until unit repaired. Two-door prep cooler was adjusted and measured 41F ambient temperature after adjustment.
Nota del inspector (en inglés): Facility has corrected major violations. A green placard was issued.
Menor Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): A cell phone was observed to be stored on the cutting board, then without washing, rinsing, and sanitizing the cutting board, an employee started preparing food on the cutting board in the preparation area. To prevent cross-contamination from employee to food, ensure all food contact surfaces are properly cleaned and sanitized prior to food preparation.
Nota del inspector (en inglés): Facility has corrected major violations. A green placard was issued.
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): Ice machine interior panel was observed with mold like residues on the food contact surfaces. To prevent cross-contamination, ensure food contact surfaces are properly cleaned and sanitized as often as necessary. Ice is food, if food comes directly in contact with this residue, cross-contamination can occur. Meat slicer machine was observed with old/dry food soiled residues on the food contact surfaces. Slice machine shall be properly cleaned and sanitized regularly to prevent contamination of ready-to-eat foods. Pooled eggs was observed between the insert container and the cold holding unit in the preparation area. Ensure to prevent cross-contamination from raw eggs and ready-to-eat food and the food inside the unit by preventing overhead contamination. The employee cleaned and sanitized the soiled surface.
Nota del inspector (en inglés): Facility has corrected major violations. A green placard was issued.

10 abr 2024 · Routine

Violation(s) Found

Crítica Problemas 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 employee handle raw shrimp with gloved hands, discarded the gloves and went to put new gloves on without washing hands. Observed employee handle dirty dishes and then proceed to handle clean dishes without washing hands. Ensure employees wash hands when switching from handling dirty dishes to clean dishes. Instructed both employees to wash hands. Hands washed.
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. Yellow placard was issued.
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): Observed the following foods held as unsafe temperatures: about 3 lbs of cooked riced at 48 F, 2 quarts of cooked pasta at 46 F, 2 blocks of cheese at 46 F, about 4 oz of 4 packs of goat cheese at 49 F, one 8 oz block of cream cheese at 49 F, 1 four inch hotel pan of cooked potatoes at 49 F, about 60 raw shell eggs at 49-50 F. The above listed foods were voluntarily discarded by employees and were observed in the 3-door Traulsen refrigerator measuring an ambient temperature of 52 F. All other potentially hazardous foods below 45 F were relocated to a properly working refrigerator measuring 41 F and below. Staff stated 3-door was serviced due to not holding temperature a few days ago. Observed the following foods stored at room temperature: cooked sausage at 70 F on shelf next to grill, diced cooked potatoes at 70 F in bowl stored on counter, cooked hash browns at 112-117 F in oven that was turned off on sheet pans. All food held at room temperature were discarded. Observed two-door prep refrigerator measuring an ambient temperature of 45-46 F. The following foods were recorded in unit: sliced tomatoes 46 F, pico de gallo 46 F, diced roast beef 46 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Immediately repair/adjust 3-door Traulsen refrigerator and two-door prep refrigerator to cold hold at 41 F or below. Discontinue storing potentially hazardous foods in 3-door Traulsen refrigerator until unit repaired. Two-door prep cooler was adjusted and measured 41F ambient temperature after adjustment.
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. Yellow placard was issued.
Crítica Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): A cell phone was observed to be stored on the cutting board, then without washing, rinsing, and sanitizing the cutting board, an employee started preparing food on the cutting board in the preparation area. To prevent cross-contamination from employee to food, ensure all food contact surfaces are properly cleaned and sanitized prior to food preparation.
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. Yellow placard was issued.
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): Ice machine interior panel was observed with mold like residues on the food contact surfaces. To prevent cross-contamination, ensure food contact surfaces are properly cleaned and sanitized as often as necessary. Ice is food, if food comes directly in contact with this residue, cross-contamination can occur. Meat slicer machine was observed with old/dry food soiled residues on the food contact surfaces. Slice machine shall be properly cleaned and sanitized regularly to prevent contamination of ready-to-eat foods. Pooled eggs was observed between the insert container and the cold holding unit in the preparation area. Ensure to prevent cross-contamination from raw eggs and ready-to-eat food and the food inside the unit by preventing overhead contamination. The employee cleaned and sanitized the soiled surface.
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. 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.