Mixt

No se registraron infracciones en esta inspección.

• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): See 7/28/25 written report.
  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. 4 drawer refrigerator: No potentially hazardous foods in this unit. Flour: 53 degrees F. Thermometer in unit: 47 degrees F. Mounted exterior thermometer: 38 degrees F. Technician checked refrigerator. Temperatures were fluctuating. Unknown when unit will be repaired. Don't store any potentially hazardous foods in this unit until it it is capable of holding p.h.f 41 degrees F or colder. Place water in insert pan and send video showing water 41 degrees F or colder.

• 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): Hot holding unit: crispy chicken: 130 - 133 degrees F, fried cauliflower: 130 degrees F. Both in the upper section. Maintain potentially hazardous foods at or above 135 degrees F. Reheat both to 165 degrees F or hotter. Chicken reheated to 170 - 181 degrees F and cauliflower reheated to 170 degrees F. 4 drawer refrigerator under the hood: falafel in an open bag: 50 -52 degrees F. Maintain potentially hazardous foods at or below 41 degrees F. Open refrigerator case behind-the counter: two bottles of Caesar dressing: 45 and 46 degrees F, blue cheese dressing: 45 degrees F. Maintain 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.

• 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): Hot holding case right of deep fryer had chicken in deep containers recording at 105°F. Chicken is seared, placed in oven to cook, cut then placed in containers to hot hold. / Change practice to reheat chicken to 165°F after cutting then hot hold at 135°F or above. Discard out of temperature chicken.
  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.