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): Observed rice scoops held in 80 F water. Observed 2 knives stored in a crack between shelving and the wall. Food contact surfaces must be clean and sanitized. Clean and sanitize utensils. Instructed operator to move utensils to dishwashing area. 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.
25 nov 2025 · 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 the following: A deep container of grilled chicken at 46 F cooked on 11-24 in the walk-in. A deep container of broth cooked at 7:30am on 11-25 at 51 F. A deep container of beef at 50 F cooked at 7:30am on 11-25. Food must be cooled using approved methods from 135 F to 70 F within 2 hours and from 70 to 41 F with 4 hours after that. Grilled chicken was discarded. Caldo was separated into 4 thin containers and moved to the walk-in. Beef was reheated to 165 F and then placed in a thin container in the walk-in. 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.
24 may 2024 · Follow-Up
No 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 raw chicken at 50 F and beef at 64 F in Avantco pull out drawer refrigerator unit underneath the hood. Avantco unit was turned off. PIC stated chicken and beef have been in unit for about 30 minutes. Observed Coca-cola refrigerator measuring 45 F ambient temperature adjacent to front register. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. PIC relocated raw chicken and beef to walk-in cooler. PIC turned Avantco refrigerator back on. Do not use unit until temperature measures 41 F or below. Repair Coca-cold refrigerator next to register to cold hold at 41 F or below. Relocate any potentially hazardous foods (juices) in unit until repaired to cold hold at 41 F or below. Nota del inspector (en inglés): Green Placard Major violations corrected. 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.
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 cooked beef at 44-46 F made yesterday in walk-in cooler. Observed cooked pinto beans at 44 F made yesterday in walk-in cooler. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 7.5 lbs of beef and about 2.5 lbs of pinto beans were discarded. Provided PIC with cooling handouts. Nota del inspector (en inglés): Green Placard Major violations corrected. 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.
MenorSeñales de roedores o insectos El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves. Redacción oficial (en inglés): Observed multiple juvenile cockroaches above prep sink and a cockroach antenna behind wall outlet above prep sink. Observed multiple dead cockroaches on traps throughout facility and live cockroaches on traps throughout facility. Ensure facility is kept free of vermin at all times. The facility is closed due to a cockroach infestation. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, clean thoroughly to remove any food debris and/or grease from facility. Seal all holes, gaps, cracks and crevices in walls, floor and ceiling to prevent entry/harborage of vermin. Contact EHS inspector or office when facility is free of cockroaches and ready for a re-inspection. No sooner than 24 hours from your pest treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces. Nota del inspector (en inglés): Green Placard Major violations corrected. 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.
21 may 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 raw chicken at 50 F and beef at 64 F in Avantco pull out drawer refrigerator unit underneath the hood. Avantco unit was turned off. PIC stated chicken and beef have been in unit for about 30 minutes. Observed Coca-cola refrigerator measuring 45 F ambient temperature adjacent to front register. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. PIC relocated raw chicken and beef to walk-in cooler. PIC turned Avantco refrigerator back on. Do not use unit until temperature measures 41 F or below. Repair Coca-cold refrigerator next to register to cold hold at 41 F or below. Relocate any potentially hazardous foods (juices) in unit until repaired to cold hold 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. Red placard was issued.
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 cooked beef at 44-46 F made yesterday in walk-in cooler. Observed cooked pinto beans at 44 F made yesterday in walk-in cooler. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 7.5 lbs of beef and about 2.5 lbs of pinto beans were discarded. Provided PIC with cooling handouts. 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. Red placard was issued.
CríticaSeñales de roedores o insectos El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves. Redacción oficial (en inglés): Observed multiple juvenile cockroaches above prep sink and a cockroach antenna behind wall outlet above prep sink. Observed multiple dead cockroaches on traps throughout facility and live cockroaches on traps throughout facility. Ensure facility is kept free of vermin at all times. The facility is closed due to a cockroach infestation. Have the facility treated for cockroaches by a licensed pest control technician. Before treatment, clean thoroughly to remove any food debris and/or grease from facility. Seal all holes, gaps, cracks and crevices in walls, floor and ceiling to prevent entry/harborage of vermin. Contact EHS inspector or office when facility is free of cockroaches and ready for a re-inspection. No sooner than 24 hours from your pest treatment. Place monitoring traps throughout facility. Clean and sanitize all food contact surfaces. 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. Red 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.
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