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): 5/15/24: Reviewed rapid cooling logs. Swiss chard and cooked potatoes both 41 degrees F in drawer of refrigerator. Marinara sauce cooling in cold water with minimal ice. There are two ice wands. Only one is cold and is mostly ice. Other wand is warm to the touch. Marinara sauce observed at 63 degrees F at 5:00 p.m.. Per log, marinara sauce was 40 degrees Fat 3:00 p.m.. today. Infrared gun was used to check temperatures by food handler. Log accurate temperatures and use and ANSI-certified digital probe thermometer. Many of the logs have similar numbers, 120 degrees F, 60 degrees F, 40 degrees F. Double check logs to ensure accurate temperatures are being logged. Marinara sauce was made at 12:00 and was 160 degrees F. Per log, was 60 degrees F at 2:00. Marinara sauce 53 degrees F at 5:30 p.m.. Sauce needs to reach 41 degrees f by 6:00 p.m.. If not, reheat or discard marinara sauce. More ice added to water bath. New ice wand added. 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, 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, Rive, 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 also be viewed at the facility upon request.
21 mar 2024 · Follow-Up
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 several types of pasta cooling in the walk-in refrigerator. Per cooling log, pasta was made at 1:00 p.m. today. No temperatures are listed for pasta on the log, Log each type of pasta separately on the log as they will cool at different rates. One hotel pan of pasta was stacked on top of another pan of pasta. The penne pasta that was covered was observed at 89-109 degrees F at 3:10 p.m.. Angel hair pasta observed at 73 - 82 degrees F at 3:11 p.m.. Two pans of spaghetti observed at 53 degrees F and 43 - 62 degrees F Unknown when any of the pastas entered the temperature danger zone (42 - 134 degrees F.) Consistently log all potentially hazardous foods until the potentially hazardous foods reach 41 degrees F. Rechecked pasta in walk-in refrigerator at 4:08 p.m. Penne: 52 - 62 degrees F, angel hair pasta: 49 - 52 degrees F, spaghetti: both 44 degrees F. Pasta cooling proper rate. Discontinue double stacking or covering foods that cool as this can lead to improper cooling. Meatballs observed at 51 degrees F in 2-door refrigerator at beginning of the inspection and was 44 - 47 degrees F at 4:17 p.m.. Meatballs not cooling at rapid enough rate. Place meatballs in more shallow pan or put in two shallow pans. 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.
13 mar 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): Saute station prep refrigerator: roasted potatoes made at ~ 10:00 a.m. today observed at 45- 56 degrees F at 6:02 p.m.. Roasted potatoes were voluntarily discarded. (~ 4lbs.) Observed 2 hotel pans of pasta in drawer. Both made at ~ 2:00 p.m. today. Left hotel pan of pasta: 68 degrees F, right pan: 57 degrees F. Roasted potatoes and pasta are not logged on a cooling log. Monitor potentially hazardous foods as frequently as needed to ensure all potentially hazardous foods are cooling from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods/cooling logs provided in English and Spanish. Unknown when potatoes and pasta entered the temperature danger zone (42 - 134 degrees F.) Observed large plastic container sitting by staircase at beginning of inspection. Bolognese sauce was made at ~ 1:00 p.m. today. Temperature of bolognese sauce at ~ 5:50 p.m. ranged from 102 -137 degrees F. No cooling log for sauce. Unknown when it entered the temperature danger zone. Bolognese sauce was reheated to 181- 209 degrees F. Rapidly cool potentially hazardous foods by approved methods, such as metal shallow pans, ice bath, and ice wands. 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.
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.
La Ginestra: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org