Le Garage

• 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): Salad prep refrigerator: Thermometer in unit: 54 degrees F. No potentially hazardous foods observed at 41 degrees F or colder. Goat cheese: (56 degrees F) made at ~ 1:20 p.m. was relocated to another refrigerator. hardboiled eggs (57 degrees F) made yesterday. 8 hard boiled eggs voluntarily discarded into compost cntnr. Repair salad prep refrigerator so it maintains potentially hazardous foods at or below 41 degrees F. Buttermilk dressing (50 degrees F) ~ 1 cup voluntarily discarded into compost.
  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.

• 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): Wiping cloth left on counter. / Store wiping cloths in sanitizer solution when not in use.
  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): boiled eggs that were prepared yesterday recorded at 50°F. / Discard eggs. Food must be rapidly cooled from 135-70°F in 2 hours then 70-41°F or below in 4 hours thereafter. Utilize ice bath and thermometers.
  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 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): 1 of the mechanical dishwashers recorded at 0ppm chlorine machine was in use during the inspection. / Discontinue use of said dishwasher until repaired to dispense 50ppm chlorine at final rinse cycle. Divert all warewashing to the other dishwasher and the 3-comp sink. Re-wash - rinse - sanitize all dishware that had gone through said dishwasher.
  Nota del inspector (en inglés): Major violations have been corrected. Correct all other outstanding violations. 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): Turkey in reduced oxygen packages were sous vide the previous day then cooled and kept in walk-in refrigerator. Turkey internal temperatures recorded at 44°F and up to 56°F at time of inspection. All other foods in the walk-in were recorded at 41°F or below. / Immediately discard out of temperature turkey that was cooled improperly. Rapid cooling must occur from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter for a total of 6 hours. When cooling large cuts of meat, cut meat into smaller portions to allow more surface area for heat exchange. All parts of the food must reach each of the temperature check points at the specified time frames.
  Nota del inspector (en inglés): Major violations have been corrected. Correct all other outstanding violations. 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): Facility observed sous vide turkey in reduced oxygen packaging at inspection. Facility is using a domestic style vacuum sealer and what appears to be a non-NSF approved sous vide cooking device. Bags for reduced oxygen package unavailable at inspection. Facility does not have an approved HACCP plan at time of inspection. Facility owner states all turkey were vacuum sealed yesterday morning. Facility intends to finish cooking the turkey with sous vide then use an ic bath to cool turkey. Turkey would then be reheated with sous vide for service tomorrow. / Facility must remove turkey from reduced oxygen pacakging after cooking with sous vide. Turkey must then be cut into smaller pieces to rapidly cool from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Facility must obtain an approved HACCP plan or follow §114057.1(c)-(e).
  Nota del inspector (en inglés): Major violations have been corrected. Correct all other outstanding violations. A green placard was issued.

• Crítica 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): 1 of the mechanical dishwashers recorded at 0ppm chlorine machine was in use during the inspection. / Discontinue use of said dishwasher until repaired to dispense 50ppm chlorine at final rinse cycle. Divert all warewashing to the other dishwasher and the 3-comp sink. Re-wash - rinse - sanitize all dishware that had gone through said dishwasher.
  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 yellow 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): Turkey in reduced oxygen packages were sous vide the previous day then cooled and kept in walk-in refrigerator. Turkey internal temperatures recorded at 44°F and up to 56°F at time of inspection. All other foods in the walk-in were recorded at 41°F or below. / Immediately discard out of temperature turkey that was cooled improperly. Rapid cooling must occur from 135-70°F in 2 hours then 70-41°F in 4 hours thereafter for a total of 6 hours. When cooling large cuts of meat, cut meat into smaller portions to allow more surface area for heat exchange. All parts of the food must reach each of the temperature check points at the specified time frames.
  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 yellow 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): Facility observed sous vide turkey in reduced oxygen packaging at inspection. Facility is using a domestic style vacuum sealer and what appears to be a non-NSF approved sous vide cooking device. Bags for reduced oxygen package unavailable at inspection. Facility does not have an approved HACCP plan at time of inspection. Facility owner states all turkey were vacuum sealed yesterday morning. Facility intends to finish cooking the turkey with sous vide then use an ic bath to cool turkey. Turkey would then be reheated with sous vide for service tomorrow. / Facility must remove turkey from reduced oxygen pacakging after cooking with sous vide. Turkey must then be cut into smaller pieces to rapidly cool from 135-70°F in 2 hours then from 70-41°F in 4 hours thereafter. Facility must obtain an approved HACCP plan or follow §114057.1(c)-(e).
  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 yellow placard was issued.