Kitchen

• Menor Problemas de mantenimiento del local
  Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
  Redacción oficial (en inglés): Food safety manager certificate and employee food handler cards unavailable for review at this time. Maintain food safety documentation available for review on site.
  Nota del inspector (en inglés): Minor violations were found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the facility for the inspection report.

• Menor Problemas 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 employee washing utensils at 3-compartment sink and submerged utensils in quaternary ammonia sanitizer at third compartment for less than the required contact time. Utensils that are manually washed with quaternary ammonia as sanitizing agent shall be submerged in quaternary ammonia solution of minimum 200 PPM at final step (i.e. third compartment) of manual warewashing. Corrected on site: utensils returned to sanitizer solution during inspection.
  Nota del inspector (en inglés): Green placard issued. Minor violations found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the facility for the inspection report.

No se registraron infracciones en esta inspección.

• 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): Bakery display case refrigerator: lemon tart: 44 degrees F Two door under counter refrigerator underneath the espresso machine: open container of heavy cream: 45 degrees F Salad station prep refrigerator: upper section: cooked quinoa made 4/9: unknown when finished cooking: 49 degrees F, cooked zucchini labeled 4/9 - unknow when finished cooking: 49 degrees F, tuna salad: 41 degrees F - made 4/9 - in compliance. bottom section: all potentially hazardous foods observed at 35 - 41 degrees F, except grilled chicken at 64 degrees F labeled 4/9 (unknown when chicken finished cooking.) food handler was contacted. Chicken finished cooking between 10:00 ~ 10:30 a.m.. See #9 for grilled chicken on page 2. Prep refrigerator across from cookline: upper section: whole shell eggs: 46.8 - 53.3 degrees F, cooked potatoes labeled 4/8: 44 degrees F, grated cheddar and jack cheese: 45 degrees F, sliced white cheddar cheese: 48 degrees F, yellow cheddar cheese labeled 4/8: 51 degrees F (3 slices) Bottom section: tofu in back: 41 degrees F, sliced white cheddar cheese: at front area: 43 degrees F. Walk-in refrigerator: Whole shell eggs in hotel pan: 45.8 - 46.4 degrees F, open packages of Canadian bacon: 51 - 53 degrees F, cheddar and jack cheese: 3 bags at 5 lbs each, 50 degrees f, 51 degrees F, 60 degrees F. packaged Gruyere cheese internal temperature: 52 degrees F (Black + Barrel)~ 6 lbs , German gruyere packaged - internal temperature : 49 degrees F, unopened mascarpone cheese ( internal temperature of of 49 degrees F. Other potentially hazardous foods ranged from 45 - 49 degrees F. Maintain all potentially hazardous foods at or below 41 degrees F, except whole shell eggs and unopened containers of milk shall be maintained at or below 45 degrees F. All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. Repair all refrigeration, so they maintain potentially hazardous foods at 41 degrees F or colder.
  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 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 grilled chicken at 64 degrees F in salad prep refrigerator in Ziplog bag. This chicken finished cooking at ~ 10:00 - 10:30 a.m. today. Observed grilled chicken in Ziplog bags in the walk-in refrigerator at 61 degrees F. This grilled chicken was cooked at the same time as the batch in the salad prep refrigerator. Observed cooked tri-tip in Ziploc at 71 degrees F. Unknown when finished cooking (~3.5 lbs tri-tip.) ~ 5lbs cooked potatoes at 48 - 49 degrees F made on 4/8 observed in walk-in refrigerator. Observed quinoa at 49 degrees F in salad prep refrigerator labeled 4/9 - unknown when finished cooking. Observed cooked zucchini in salad prep refrigerator at 49 degrees F labeled 4/9. ~ 3 cups of cooked zucchini and ~ 3 cups of cooked quinoa. Rapidly cool potentially hazardous foods from 135 degrees F- 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within four hours. Grilled chicken, cooked quinoa, and cooked zucchini voluntarily discarded.
  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 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): Salad station prep refrigerator: garbanzo beans: 48 degrees F, sliced cheddar cheese: 51 degrees F, (~3 lbs.), grilled eggplant made yesterday: 46 - 49 degrees F, grilled chicken made yesterday: 47 degrees: F, Prep refrigerator across from the cookline: cooked potatoes: 47 degrees F (finished cooking yesterday), vegetarian chorizo: with beans and potatoes: 43 degrees F, grated cheddar and jack cheese: 48 degrees F, sliced jack cheese: 50 degrees F, (~1/4 lb), pepper jack cheese: 57 degrees F (~1/2 slice), sliced cheddar cheese: 55 degrees F (~ 3/4 lb), blue cheese slices: 49 degrees F, sliced cheddar cheese: 50 degrees F (~1/2 lb), vegetarian chorizo: 47 degrees F, whole shell eggs: 58.9 - 67 degrees F (47 eggs) in metal hotel pan - observed metal hotel pan with whole shell eggs sitting on the table a the beginning of the inspection. Confirmed that these are the same eggs. Once eggs or other potentially hazardous foods are in the temperature danger zone, they can't be placed back into the refrigerator. This is temperature abuse and can lead to foodborne illness.4 tri-tip sandwiches made at 10:30 a.m.. observed at 56 degrees F. walk-in refrigerator: whole shell eggs: 46.8 -49.1 degrees F. sliced blue cheese: 50 degrees F (~ 3oz.), mascarpone cheese: 51 degrees F (~1 cup), unopened half and half container: 49 .3 degrees F, open container of whole milk: 48 degrees F, grilled chicken made on 4/6: 47 degrees F, 2md pan of grilled chicken made on 4/6: 48 degrees F, sealed packages of sausages: 48 degrees F, sliced grilled chicken cooked on 4/6: 48 degrees F, curry chicken apple: 48 degrees F. thermometer by door: 60 degrees F, thermometer at back of unit: 50 degrees F. 2 door under counter refrigerator below the espresso machine: open container of whipping cream: 48.9 degrees F. glass bakery display case refrigerator: souffle bites: 49 - 50 degrees F (1 at 50 degrees F), butterscotch budino: 4 4 degrees F. Maintain open containers of dairy and whole shell eggs at 45 degre
  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 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 pans of grilled chicken in hotel pans in walk in refrigerator that were cooked on 4/6/25. All 3 pans were covered with aluminum foil. Do not cover foods during the cooling process. Walk-in refrigerator air temperature by the chicken is 50 degrees F. Thermometer by door is 60 degrees F. Grilled chicken may have been improperly cooled and stored in the temperature danger zone due to walk-in refrigerator not being cold enough. Discussed proper rapid cooling process with the manager. Approved cooling logs provided. Hollandaise sauce in prep refrigerator across from cookline observed at 65 degrees F at 3:05 p.m.. Hollandaise sauce was made at 9:30 a.m. today. Tri tip sandwiches made at ~ 10:30 a.m. today were observed at 57 degrees f at 3:14 p.m.. All of the above potentially hazardous foods were voluntarily discarded into the compost container (~50 lbs grilled chicken, 2 cups hollandaise sauce, 4 tri tip sandwiches.)
  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.