Mijo Jd Spain

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): Walk-in refrigerator: Sauteed onions made yesterday observed at 45 degrees F today. Other foods in walk-in refrigerator at 41 degrees F or colder. ~ 22.5 lbs of sauteed onions voluntarily discarded into the compost container. Observed cooked potatoes in large plastic container that is partially covered at 55 degrees F. Potatoes finished cooking at 8:30 a.m. today. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods and log in English provided. cooling log in Spanish provided. Utilize rapid cooling logs for all potentially hazardous foods that are cooked and cooled on a daily basis to assist with achieving proper rapid cooling. Potatoes rechecked at 3:18 p.m. and were 44 - 50 degrees F. Chef thinks potatoes finished cooking at 9:30 a.m., Monitor temperature of of potatoes until they reach 41 degrees F.
  Nota del inspector (en inglés): No comments from inspector
• 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): Rotisserie and grill prep refrigerator: Piquilla stuffed peppers with short ribs made last week observed at 43 degrees F,
  Nota del inspector (en inglés): No comments from inspector

• 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): Saute station prep refrigerator: eggplant cooked yesterday: 47 degrees F, olive artichoke tapenade: 45 degrees F. Rotisserie and grill prep refrigerator: octopus cooked yesterday: 57 degrees F. 57 degrees F. ~ 8 oz of octopus voluntarily discarded into the outside compost container. Pizza prep refrigerator: romesco cooked two days ago: 43 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.
• 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 chicken in covered containers in the walk-in refrigerator, The chicken in the medium sized plastic containers were both 53 degrees F and the chicken in the small metal container was 45 degrees F.Chicken was cooked yesterday and reheated to day and then partially cooled before shredding. Do not cover potentially hazardous foods while they are going through the cooling process. Use shallow metal pans to assist with rapid cooling. Rechecked chicken at 5:45 p.m. and it was 50 degrees F. Lid had been placed back on the container. Chicken needs to reach 41 degrees F within 6 hours of entering the danger zone of 135 degrees F. Cooked chicken placed in hotel pan and placed in the freezer.
  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 de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): No sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine at the final rinse. COS.
  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.