Le Marais Buvette

No se registraron infracciones en esta inspección.

No se registraron infracciones en esta inspección.

• Menor 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 employee push garbage down in the garbage container in the kitchen and proceeded to continue the next task without first washing hands.Once hands or gloved hands are contaminated, hands shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands for a few seconds with water at behind-the-counter hand wash sink and dried with paper towels. Employee instructed to wash hands with soap and water at back kitchen hand wash sink.
  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): Observed Hollondaise sauce at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce was made at ~ 12 p.m.. today. If using time only as a public health control measure, you must maintain written procedure and clearly indicate date and discard time. Discard within four hours of cooking Hollondaise sauce. Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees F or hotter. Hollondaise sauce was discarded at the end of day. Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed multiple containers of milk in water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.) Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. whole milk: 56 degrees F (~1 qt), fat free milk: 67 degrees F (~ 5cups), half and half: 49 degrees F. Milk voluntarily discarded down the drain. Observed ham and cheese and croissants on the counter at 73 - 77 degrees F. 8 ham and cheese croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan above plastic pan with water with air gap. ~ 1.5 lbs. Swiss cheese voluntarily discarded into the compost container. When using ice for temperature control this should be used for temporary measures if refrigeration needs to be adjusted colder. Observed grilled onions at 44 degrees F in two door refrigerator in the back kitchen.
  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 Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Observed dry rodent droppings located near bait box traps near entrance leading to the outside dining area. Facility shall be kept free of vermin. Clean and sanitize any areas with observe rodent droppings. Increase pest control service if continued activity is observed.
  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): Ham and cheese croissants on the counter: 65 degrees F. Ham and cheese croissants voluntarily discarded into the compost container. Observed time as a public health control log/ Provide written procedure if using time only as a public health control. Milk in carafe: 47 degrees F, half and half in carafe: 46 degrees F. Both in the two door under counter refrigerator at behind-the-counter area. Maintain potentially hazardous foods at or below 41 degrees F. No potentially hazardous foods on ice baths today.
  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 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 employee push garbage down in the garbage container in the kitchen and proceeded to continue the next task without first washing hands.Once hands or gloved hands are contaminated, hands shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands for a few seconds with water at behind-the-counter hand wash sink and dried with paper towels. Employee instructed to wash hands with soap and water at back kitchen hand wash sink.
  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 Hollondaise sauce at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce was made at ~ 12 p.m.. today. If using time only as a public health control measure, you must maintain written procedure and clearly indicate date and discard time. Discard within four hours of cooking Hollondaise sauce. Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees F or hotter. Hollondaise sauce was discarded at the end of day. Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed multiple containers of milk in water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.) Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. whole milk: 56 degrees F (~1 qt), fat free milk: 67 degrees F (~ 5cups), half and half: 49 degrees F. Milk voluntarily discarded down the drain. Observed ham and cheese and croissants on the counter at 73 - 77 degrees F. 8 ham and cheese croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan above plastic pan with water with air gap. ~ 1.5 lbs. Swiss cheese voluntarily discarded into the compost container. When using ice for temperature control this should be used for temporary measures if refrigeration needs to be adjusted colder. Observed grilled onions at 44 degrees F in two door refrigerator in the back kitchen.
  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 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 employee push garbage down in garbage container in the kitchen and proceeded to continue next task without first washing hands. Once hands or gloved hands are contaminated, hands shall be washed with soap and warm water, and dried with paper towels. Observed food handler wash hands for a few seconds with water at the behind-the-counter area hand wash sink and dried with paper towels. Employee instructed to wash hands with soap and water at the back kitchen.
  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 Hollandaise sauce at 95 degrees F at 2:47 p.m. on top of a table in the back kitchen. Hollondaise sauce was made at ~ 12 p.m. today. If using time only as a public health control measure, you must maintain written procedures and clearly indicate the date and discard time. Discard within four hours of cooking Hollondaise sauce. Other option is to keep Hollondaise sauce at 41 degrees F or colder or 135 degrees f or hotter. Hollondaise sauce was discarded at end of day. Conte cheese in metal insert pan in water with air gap between had temperature of 46 - 47 degrees F. Observed multiple containers of milk in a water bath at behind-the-counter area in temperature danger zone (42 - 134 degrees F.) Maintain open containers of dairy at or below 41 degrees F and other potentially hazardous foods. Whole milk: 56 degrees F (~ 1 qt.), fat free milk: 67 degrees F (~ 5 cups), half and half: 49 degrees F, open container of oat milk labeled keep refrigerated after opening : 49 degrees F. Milk voluntarily discarded down the drain. Observed ham and cheese croissants on the counter at 73 - 77 degrees F. 8 ham and cheese croissants voluntarily discarded into compost container. Observed Gruyere Swiss cheese at 57 degrees F in pan above plastic pan with water with air gap. ~1.5 lbs. Swiss cheese voluntarily discarded into the compost container. When using ice for temperature control, this should be used for temporary measure if refrigeration needs to be adjusted colder. Observed grilled onions at 44 degrees f in two door refrigerator in the back kitchen.
  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.