Loveski Deli

No se registraron infracciones en esta inspección.

• 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): Half and half in carafe: 43 degrees F whole milk in carafe: 45 degrees F Submit video showing proper cold holding of potentially hazardous foods in retail refrigerator by 1/11/24.
  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, 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.

• 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): Bagel station prep refrigerator: The following temperatures were observed: cheddar cheese: 43 degrees F chive cream cheese: 42 degrees F smoked salmon and plain cream cheese: 41 degrees F Retail area: whole milk: 47 degrees F half and half: 57 degrees F Half and half (~ 2 cups) voluntarily discarded. Recommend pre-chilling carafes to help maintain proper temperatures of milk and half and half. Retail refrigerator: Observed prepackaged cream cheese with external temperatures of 47 - 51 degrees F. Checked internal temperature of one container that had temperature of 50 degrees F with infrared thermometer - internal temperature also 50 degrees F. 8 packaged of crema cheese were voluntarily discarded into compost container. Bottom left side of retail refrigerator is area that is holding cream cheese at 50-51 degrees F. Adjust to colder setting.
  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 multiple major temperature violations of potentially hazardous foods in the bagel station prep refrigerator. Temperatures are as follows: Plain cream cheese: 63 degrees F: ~ 4.5 lbs. chive cream cheese: 57 degrees F: ~ 5 lbs. veggie cream cheese: 65 degrees F: ~ 5lbs. white fish: 62 degrees F: ~ 1 lb. white American cheese: 66 degrees F: ~ 1lb. smoked salmon: 64 degrees F: ~ 1 lb. chickpea salad: 61 degrees F: ~ 2 lbs. chickpea salad: 61 degrees F: 2 lbs. veggie cream cheese: 61 - 62 degrees F plain cream cheese: 63 degrees F: ~ 5 lbs. plain cream cheese: 54-55 degrees F: ~ 5 lbs. cooked onion: 60 degrees F: ~ 1 cup All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into the compost bin. Chef pulled bagel station prep refrigerator away from the wall. The GFI for electrical outlet this refrigerator was plugged into may have tripped. Ensure electrical outlet is functioning properly. Make any necessary repairs to the electrical outlet. Place water into insert pan of bagel prep refrigerator and monitor the temperature. Do not store any potentially hazardous foods in bagel station prep refrigerator until it is capable of maintaining potentially hazardous foods at or below 41 degrees F. Monitor potentially hazardous foods with a probe thermometer as frequently as needed to ensure proper cold holding of potentially hazardous foods at or below 41 degrees F. Retail refrigerator: prepackaged cream cheese observed at 44 - 46 degrees F with infrared thermometer. Whole milk in carafe observed at 45 degrees F. Hal and half in carafe observed at 47 degrees F. Maintain open containers of milk/half and half, and other potentially hazardous foods at or below 41 degrees F.
  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.