La Hacienda Taqueria

• 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): Multiple potentially hazardous foods (PHFs) observed/measured at improper temperatures. Rice, Guacamole with cut tomato and Pico de gallo in 2-door unit measured at 48F, 46F and 46F respectively. Carnitas in drawer unit at cook's line measured at 44F. Maintain all PHFs under proper time or temperature control at all times.
  Nota del inspector (en inglés): Routine inspection performed at this time. Green placard issued . 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.
• 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): Food debris observed remaining on utensils/bowls/plates after being removed from dish machine upon completing wash/clean/sanitizing cycle. Ensure dish machine and utensils are clean and free from residue when cycle completes. Instructed employee to send utensils back through dish machine unit for additional cleaning during inspection.
  Nota del inspector (en inglés): Routine inspection performed at this time. Green placard issued . 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.
• 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): No disclosure provided on menu. Provide a disclosure on menu for food items of animal origin (e.g. asterisk) that are served/sold undercooked, raw or otherwise not processed to eliminate pathogens.
  Nota del inspector (en inglés): Routine inspection performed at this time. Green placard issued . 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.

• 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): Adobo sauce observed holding at 75F in large pot on ground in kitchen. Per person in charge, item was prepared at around 7:00 AM this morning and held at location/spot without intervention as of this writing. Potentially hazardous foods (PHFs) shall be rapidly cooled in an approved manner, utilizing approved methods including, but not limited to: using ice baths, portioning into smaller batches/shallow containers, use of ice wands. Person in charge indicated item was undergoing cooling at this time. Ensure potentially hazardous foods are also rapidly cooled from 135 F to 70F within 2 hours, then 70F to 41F within 4 hours. Time and temperature parameters indicated to be exceeded at this time. Item discarded. Notice issued.
  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.
• 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): Adobo sauce observed holding at 75F in large pot on ground in kitchen. Per person in charge, item was prepared at around 7:00 AM this morning and held at location/spot without intervention as of this writing. Potentially hazardous foods (PHFs) shall be rapidly cooled in an approved manner, utilizing approved methods including, but not limited to: using ice baths, portioning into smaller batches/shallow containers, use of ice wands. Person in charge indicated item was undergoing cooling at this time. Ensure potentially hazardous foods are also rapidly cooled from 135 F to 70F within 2 hours, then 70F to 41F within 4 hours. Time and temperature parameters indicated to be exceeded at this time. Item discarded. Notice issued.
  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.

No se registraron infracciones en esta inspección.

• 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): Observed an employee touch raw fish and then proceed to touch ready to eat food without washing hands. Employee observed wiping hands on a wiping cloth instead of washing hands. Hands must be properly washed between actions that could cause cross contamination. Employees instructed to wash hands. Food reheated to prevent cross contamination.
  Nota del inspector (en inglés): Yellow 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.
• 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): Cooked rice from the day prior in a bag near the cook line at 79 degrees F. A garlic/oil mixture was kept on a prep cooler at 69 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. These were discarded.
  Nota del inspector (en inglés): Yellow 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.
• 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): 2 buckets of salsa made in the morning at 10AM or the day prior at 52 degrees F in the walk-in. Cooked beef on the counter at 85 degrees F the operator stated was cooked 1 hour prior. Food must be rapidly cooled using approved methods from 135-70 degrees F in 2 hours and from 70-41 degrees F in 4 hours. Salsa discarded. Cooked beef separated into thin pans and moved to the walk-in. Cooling logs provided.
  Nota del inspector (en inglés): Yellow 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.