Lundy's

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): Observed shelled eggs and pancake batter on a shelf at the cookline at 71 F. Potentially hazardous foods must be cold held at 41 F or below or 135 F or above. Items moved to refrigeration.
  Nota del inspector (en inglés): Green 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.

• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Observed whipped butter at 57 F, pancake batter at 55 F, and cut tomatoes at 54 F. Potentially hazardous foods must be cold held at 41 F or below. Items moved to refrigeration. Instructed operator to keep out smaller amounts of butter / batter for use in active prep.
  Nota del inspector (en inglés): Green 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.

• 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 cooked rice in a large container covered at 142 F. PIC stated rice finished cooking about 10 minutes ago. Observed cooked beans in large containers covered inside 2-door glass refrigerator at 130 F. PIC stated beans were finished cooking about 10 minutes ago. Observed salsa inside 2-door glass refrigerator at 44 F made about 3 days ago. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and from 70 F to 41 F, within 4 hours using proper methods. Instructed PIC to leave cooked rice and beans uncovered while cooling and place in proper ice baths. Instructed PIC to monitor temperatures of food utilizing a probe thermometer and cooling logs. About 4 quarts of salsa discarded. Ice baths made for beans and rice. Provided PIC with cooling handouts and logs.
  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. Green placard was issued.