Johnny Doughnuts

No se registraron infracciones en esta inspección.

• 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 3 door refrigerator behind service counter measuring at 51 *F. All refrigeration must hold PHF at 41*F and below. Repair/service refrigerator units to maintain ambient temperatures 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.

• 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 doughnuts with potentially hazardous fillings sitting on glass shelves by the window without temperature control. Temperatures of doughnuts were as follows: lime mascarpone: 70 degrees F (made in the morning - time unknown). Bismarck donut with vanilla pastry cream: 69 degrees F. Made at 12:30 p.m. today. No written procedure for time as a public health control for potentially hazardous doughnuts and no date and time records. 3 lime mascarpone doughnuts, 4 chocolate topped vanilla filled Bismarck doughnuts, and 3 crodoughs with vanilla pastry cream voluntarily discarded. When using time time only as a public health control method, maintain written procedures and clearly indicate the date and discard time. Submit written procedure for time as a public health control.
  Nota del inspector (en inglés): Major violations have been corrected. 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.
• 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): The hand wash sink to the right of the cookline reached 71 degrees F. Provide a minimum of 100 degrees F at this hand wash sink.
  Nota del inspector (en inglés): Major violations have been corrected. 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.

• 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 doughnuts with potentially hazardous fillings sitting on glass shelves by the window without temperature control. Temperatures of doughnuts were as follows: lime mascarpone: 70 degrees F (made in the morning - time unknown). Bismarck donut with vanilla pastry cream: 69 degrees F. Made at 12:30 p.m. today. No written procedure for time as a public health control for potentially hazardous doughnuts and no date and time records. 3 lime mascarpone doughnuts, 4 chocolate topped vanilla filled Bismarck doughnuts, and 3 crodoughs with vanilla pastry cream voluntarily discarded. When using time time only as a public health control method, maintain written procedures and clearly indicate the date and discard time. Submit written procedure for time as a public health control.
  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.
• 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): The hand wash sink to the right of the cookline reached 71 degrees F. Provide a minimum of 100 degrees F at this hand wash sink.
  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.