5 ene 2026 · Follow-Up
Only Minor Violation(s) Found
- 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 wet rice noodles out on the counter at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Noodles moved to refrigeration. Observed tofu in ice sitting on maketable counter at 44 degrees F. Observed cooked tofu at 44 degrees F inside bottom area of the maketable refrigerator. Keep tofu in refrigeration at 41 degrees F or colder. Tofu un refrigerator was cooked yesterday. Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F.
Nota del inspector (en inglés): Other 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): Observed red curry in tall metal containers in the walk-in refrigerator at 44 degrees F and yellow curry in tall metal containers at 46 degrees F and 47 degrees F. Curries finished cooking at ~ 9:00 a.m. today and were cooled for 1 hour on ice bath before placing in the walk-in refrigerator. Thermometer in the walk-in refrigerator is 45 degrees F. Adjust walk-in refrigerator to colder setting, so all potentially hazardous foods are maintained at or below 41 degrees F. Monitor potentially hazardous foods utilizing a probe thermometer to ensure potentially hazardous foods are cooled from 135 degrees f to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Discussed approved cooling methods. Provided Approved Cooling Methods/log handout. Log potentially hazardous foods that are cooked and cooled.
Nota del inspector (en inglés): Other 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.