Mario's Fairfix Cafe

• 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 sitting on the counter by self-service coffee observed at 56 degrees F. Half and half voluntarily discarded down the drain. (~ 3cups). Sandwich prep refrigerator: top section: potentially hazardous foods ranged from 42 - 49 degrees F. Thermometer on outside of unit: 44 degrees F. Whole shell eggs in bottom section: 49.2 degrees F. Adjust unit colder. Unit adjusted during inspection. Salad prep refrigerator: No temperature violations. One door under counter refrigerator: internal temperature of whole milk: 49 degrees F. One door True refrigerator reach0in to right of food storage shelving: various packaged cheeses: 40.8 - 44.6 degrees F. ~ 2lbs raw chorizo: 52 degrees F voluntarily discarded into the compost container.
  Nota del inspector (en inglés): Follow-up inspection to 8/15/26 inspection. 8/15/26 inspection conducted due to power outage that occurred at ~ 12:00 p.m. yesterday due to an electrical fire in a vault in the sidewalk by 25 Broadway, Fairfax. Per owner, a generator was purchased shortly after yesterday's inspection. Per PG & E website, power was restored on 8/16/26 at 4: 26 a.m.. Observed 1 customer in the dining room and one employee preparing food. Food facility was closed yesterday by Environmental Health due to power outage. No food preparation or serving food is permitted when food facility has a red closed placard. Facility has electricity and hot water. Okay to reopen the facility. Green placard posted. Restroom paper towel dispenser not dispensing paper towels. Repair dispenser. Corrected onsite.

• 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): Sandwich prep refrigerator: top section: turkey: 60 degrees F, chipotle sauce: 62 degrees F, ham: 56 degrees F, lamb: 64 degrees F, Spanish rice: 57 degrees Fm pepper jack cheese: 56 - 57 degrees F, cheddar cheese: 57 degrees Fm Swiss cheese: 57 - 60 degrees F: lower section: ham: 53 degrees F, pastrami: 55 degrees F, grated cheddar and Swiss cheese: 58 degrees F, pooled eggs: 56 degrees F, cooked home fries: 58 degrees F, cooked potatoes: 58 degrees F, whole shell eggs: 58.8 degrees F, cooked steaks: 54 degrees F, cooked veggies: 58 degrees Fm salsa: 51 degrees F, seasoned cooked steak: 65 degrees F. All of the above potentially hazarodus foods discarded into the compost container. Approximate amounts as follows: turkey: ~ 3lbs., chipotle sauce: ~ 1 lb., lamb: ~ 1 lb., ham: ~ 1 lb., Spanish rice: ~ 2lbs., pepper jack cheese: ~ 2lbs., cheddar cheese: ~ 1 lb. , Swiss cheese: ~ 2lbs., ham: ~ 2lbs., whole shell eggs: 3, 4 small red potatoes, pastramis: ~ 1lb., grated cheddar and Swiss cheese: ~ 3lbs., cooked home fries: ~ 1/2 lb., cooked steak: ` 4lbs., cooked veggies: ~ 1 cup, ` 3lbs. salsa, ` 3lbs. steak. ~ 1 cup pool eggs discarded down the drain. Salad prep refrigerator: feta: 51 degrees F, hummus: 49 degrees F, dolmas: 52 degrees F. ~ 2lbs feta, ~ 1 lb. dolmas both voluntarily discarded into the compost container. One door reach-in refrigerator in the back: cream cheese: 50 degrees F. 2lbs. cream cheese voluntarily discarded into the compost container. 2 pepper jack cheese in sealed packages and in plastic wrap both 49 degrees F.
  Nota del inspector (en inglés): Inspection conducted in response to call from the Marin County Communication Center of an electrical fire in an underground vault in the sidewalk in front of 25 Broadway, Fairfax. per owner, Mario C. Lopez, the power went out at ` 12:00 p.m. today. Facility still doesn't have power. Electricity will be restored at ~ 6:00 a.m. tomorrow, per P G & E employee. Food facility closed due to power outage. red placard posted, Call for follow-up inspection, once power is restored. Check potentially hazardous foods to ensure they are all 41 degrees F or colder.

No se registraron infracciones en esta inspección.

• Menor Problemas de permisos, capacitación o avisos
  Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
  Redacción oficial (en inglés): Observed sliced orange cheese at 45 F in prep top refrigerator adjacent to ice machine. Ensure potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Cheese was filled above container's fill line. Instructed person in charge to not fill container above fill line and relocate some cheese to back refrigeration unit to cool.
  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.