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 chicken legs at 105 F on a counter, eggs on a shelf at room temperature, and wet noodles on a counter at 52 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. All items moved to refrigeration. 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.
9 abr 2025 · Follow-Up
Only Minor Violation(s) Found
MenorProblemas de limpieza o desinfección Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida. Redacción oficial (en inglés): Facility has no method for cleaning and sanitizing food equipment. Grease trap connecting to 3 compartment sink backing up when water is running and automatic dishwasher measured at 0 ppm chlorine. Facility shall have at least one method of properly cleaning and sanitizing equipment. If not, facility shall be closed immediately. Facility must have professional grease trap cleaning service and repair automatic dishwasher to provide sanitizer at least 50 ppm chlorine. Nota del inspector (en inglés): No violations were found at the time of inspection. A green placard was issued.
MenorProblemas de limpieza o desinfección Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida. Redacción oficial (en inglés): Facility has no method for cleaning and sanitizing food equipment. Grease trap connecting to 3 compartment sink backing up when water is running and automatic dishwasher measured at 0 ppm chlorine. Facility shall have at least one method of properly cleaning and sanitizing equipment. If not, facility shall be closed immediately. Facility must have professional grease trap cleaning service and repair automatic dishwasher to provide sanitizer at least 50 ppm chlorine. Nota del inspector (en inglés): No violations were found at the time of inspection. A green placard was issued.
8 abr 2025 · Routine
Violation(s) Found
CríticaProblemas de limpieza o desinfección Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida. Redacción oficial (en inglés): Facility has no method for cleaning and sanitizing food equipment. Grease trap connecting to 3 compartment sink backing up when water is running and automatic dishwasher measured at 0 ppm chlorine. Facility shall have at least one method of properly cleaning and sanitizing equipment. If not, facility shall be closed immediately. Facility must have professional grease trap cleaning service and repair automatic dishwasher to provide sanitizer at least 50 ppm chlorine. Nota del inspector (en inglés): A red placard has been issued and facility has been closed. Facility shall be re-opened once meeting the requirements for corrections of major violations.
CríticaProblemas de limpieza o desinfección Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida. Redacción oficial (en inglés): Facility has no method for cleaning and sanitizing food equipment. Grease trap connecting to 3 compartment sink backing up when water is running and automatic dishwasher measured at 0 ppm chlorine. Facility shall have at least one method of properly cleaning and sanitizing equipment. If not, facility shall be closed immediately. Facility must have professional grease trap cleaning service and repair automatic dishwasher to provide sanitizer at least 50 ppm chlorine. Nota del inspector (en inglés): A red placard has been issued and facility has been closed. Facility shall be re-opened once meeting the requirements for corrections of major violations.
5 oct 2023 · Routine
Only Minor Violation(s) Found
MenorProblemas de limpieza o desinfección Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida. Redacción oficial (en inglés): Mechanical dishwasher recorded at 0ppm chlorine. / Discontinue use of dishwasher until repaired to dispense 50ppm chlorine setup 3-comp sink to wash - rinse - sanitize all dishware then air dry. 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.
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.
Golden Era 1: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org