Maya Palenque

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): Right most section of open top refrigerated prep table measured ambient temperature of 49 *F and 50* F at two separate times during the inspection. All refrigerated units must hold at 41*F or below. Repair unit to hold and maintain cold holding temperature at 41 *F or below.
  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): In the cold holding insert near the 3-compartment sink, raw shirmp internal temperature readings was at 50F, raw fish at 50F, garlic with oil at 49F, and white cheddar cheese at 54F. Two containers with white cheese and cheddar cheese, the internal temperature readings were 56F and 55F. Both containers were observed stored at ambient temperature on the cold holding cutting board in the preparation area. In addition, the cold holding unit is right at the entrance of the kitchen area; the guacamole internal temperature reading was 44 °F; the sour cream was 45 °F; and the cheese was 45 °F. In the employee service area, green and red sauces had internal temperature readings of 62F and 60F and were observed stored at ambient temperature on the counter.[CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
  Nota del inspector (en inglés): In the follow-up inspection, all violations were observed in food safety compliance, except for violations 27 and 35.
• 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 the cooling process at ambient temperature. Internal temperature readings were at 115F and 118F. According to the employee, the rice container has been cooling for about an hour. In addition, the rice was observed in a large cooking pan. A large container with chicken broth was observed being cooled for more than 3 hours, and the internal temperature reading was 115F. [CA] Foods that are cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. (REPEAT VIOLATION).
  Nota del inspector (en inglés): In the follow-up inspection, all violations were observed in food safety compliance, except for violations 27 and 35.
• Menor Alimentos no protegidos contra la contaminación
  Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
  Redacción oficial (en inglés): In the bar area, soda gun nozzle was observed with black-brown mold-like residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as often as necessary. (REPEAT VIOLATION).
  Nota del inspector (en inglés): In the follow-up inspection, all violations were observed in food safety compliance, except for violations 27 and 35.
• 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): Hot water temperature readings were at 65F and 66F at all sinks in the food facility. (3-compartment sinks, handwashing sinks, janitorial sinks). [CA] An adequate potable supply of hot and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120 °F measured from the faucet. The hot water temperature, once it reaches its maximum, must remain at the required temperature. (COS) food facility provided hot water at 139F.
  Nota del inspector (en inglés): In the follow-up inspection, all violations were observed in food safety compliance, except for violations 27 and 35.

• 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): In the cold holding insert near the 3-compartment sink, raw shirmp internal temperature readings was at 50F, raw fish at 50F, garlic with oil at 49F, and white cheddar cheese at 54F. Two containers with white cheese and cheddar cheese, the internal temperature readings were 56F and 55F. Both containers were observed stored at ambient temperature on the cold holding cutting board in the preparation area. In addition, the cold holding unit is right at the entrance of the kitchen area; the guacamole internal temperature reading was 44 °F; the sour cream was 45 °F; and the cheese was 45 °F. In the employee service area, green and red sauces had internal temperature readings of 62F and 60F and were observed stored at ambient temperature on the counter.[CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. (REPEAT VIOLATION).
  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.”
• 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 cooked rice in the cooling process at ambient temperature. Internal temperature readings were at 115F and 118F. According to the employee, the rice container has been cooling for about an hour. In addition, the rice was observed in a large cooking pan. A large container with chicken broth was observed being cooled for more than 3 hours, and the internal temperature reading was 115F. [CA] Foods that are cooked and then cooled must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. (REPEAT VIOLATION).
  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.”
• Crítica Alimentos no protegidos contra la contaminación
  Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
  Redacción oficial (en inglés): In the bar area, soda gun nozzle was observed with black-brown mold-like residues on the food contact surfaces. [CA] To prevent cross-contamination, ensure to clean and sanitize food contact surfaces as often as necessary. (REPEAT VIOLATION).
  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.”
• 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): Hot water temperature readings were at 65F and 66F at all sinks in the food facility. (3-compartment sinks, handwashing sinks, janitorial sinks). [CA] An adequate potable supply of hot and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120 °F measured from the faucet. The hot water temperature, once it reaches its maximum, must remain at the required temperature. (COS) food facility provided hot water at 139F.
  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.”