Ping's Chinese Restaurant

• 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): Raw chicken and noodles observed in walk-in measured at 46F. Ambient air temperature of walk-in unit measured at 46F. Maintain all potentially hazardous foods (PHFs) at proper temperatures. Employee began relocating PHFs to alternate refrigeration units which were observed holding PHFs at acceptable temperatures at this time (prep table across from cook's line; 2-door upright unit). Employee adjusted temperature of walk-in refrigerator during inspection and reduced ambient air to 41F at end of visit.
  Nota del inspector (en inglés): Minor violations were also observed. Green placard issued. 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.

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 cooked chicken in open top preparation refrigerator at frying station measured at internal temperature of 52.1 *F Operator stated chicken was made around 11:00 o clock. Operator instructed to keep cover to open top refrigerator closed at all times when not using. All potentially hazardous foods must be maintained at 41 *F or below or 135 *F and above
  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.

• 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 open top preparation refrigerator at frying station measured at internal temperature of 52.1 *F Operator stated chicken was made around 11:00 o clock. Operator instructed to keep cover to open top refrigerator closed at all times when not using. All potentially hazardous foods must be maintained at 41 *F or below or 135 *F and above
  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 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): Raw chicken in batter at the cook line at 54 F. Wet noodles in a bin at the cook line at 50 F. Long prep top across from the cook line holding foods at 48 F. Prep top on the side of the cook line next to the hand sink holding meats at 47 F. Potentially hazardous foods must be cold held at 41 F or below. Chicken and noodles moved to refrigeration. Refrigerators turned down and moved further away from the cook line.
  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 the following: BBQ pork in a pan on the side of the kitchen at 120 degrees F. Noodles in a bin at the cookline at 62 degrees F. Walk-in reading 45-degree ambient temperature. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Pork was moved to the walk-in. Keep smaller bins of noodles out for active food prep. Walk-in temperature was reduced to 39 degrees F.
  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.