Rustic Bakery-3

No se registraron infracciones en esta inspección.

• 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): Observed employee wash measuring scoops in handwash sink of bakery area while skipping sanitization step. Utensils shall be wash wash, rinsed and sanitized as final cleaning step when cleaning soiled utensils via manual warewashing. Retrain staff on proper manual sanitization procedures.
  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): Dishwasher was observed rinsing soiled dishes and then proceeded to store cleaned and sanitized utensils without first washing hands in the warewashing area. [CA] Any action that requires handwashing means that the food handler must discard the gloves they are wearing , wash and dry hands before handling food or utensils.
  Nota del inspector (en inglés): In the follow-up inspection, all violations were found to be in compliance, except violations 41 (warewashing sink leaking) and 49 (health permit not available), which are still not in compliance.
• 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): Coffee cream carafe internal temperature readings were at 50F and 52F, and soy milk carafe internal temperature reading at 58F. Both carafes wer observed at ambient temperature at the coffee station. In the employee service area, yogurt internal temperature reading was at 44F. In the preparation area, shredded chicken, internal temperature readings were at 52F and 50F, egg salad at 45F, chicken salad at 46F, turkey at 45F, ham at 45F, tuna at 45F, and sliced tomatoes at 43F. Oatmeal container internal temperature readings were at 115F and 123F, was observed to be stored at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
  Nota del inspector (en inglés): In the follow-up inspection, all violations were found to be in compliance, except violations 41 (warewashing sink leaking) and 49 (health permit not available), which are still not in compliance.
• 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): Handwashing facility in the preparation area was observed without cold or hot water. [CA] Handwashing facilities shall be equipped to provide cold and hot water under pressure. The temperature of the warm water shall be at least 100 °F but not greater than 108 °F. [COS] The person in charge provided warm water.
  Nota del inspector (en inglés): In the follow-up inspection, all violations were found to be in compliance, except violations 41 (warewashing sink leaking) and 49 (health permit not available), which are still not in compliance.

• 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): Dishwasher was observed rinsing soiled dishes and then proceeded to store cleaned and sanitized utensils without first washing hands in the warewashing area. [CA] Any action that requires handwashing means that the food handler must discard the gloves they are wearing , wash and dry hands before handling food or utensils.
  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): Coffee cream carafe internal temperature readings were at 50F and 52F, and soy milk carafe internal temperature reading at 58F. Both carafes wer observed at ambient temperature at the coffee station. In the employee service area, yogurt internal temperature reading was at 44F. In the preparation area, shredded chicken, internal temperature readings were at 52F and 50F, egg salad at 45F, chicken salad at 46F, turkey at 45F, ham at 45F, tuna at 45F, and sliced tomatoes at 43F. Oatmeal container internal temperature readings were at 115F and 123F, was observed to be stored at ambient temperature on the preparation table. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.
  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): Handwashing facility in the preparation area was observed without cold or hot water. [CA] Handwashing facilities shall be equipped to provide cold and hot water under pressure. The temperature of the warm water shall be at least 100 °F but not greater than 108 °F. [COS] The person in charge provided warm water.
  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.”