MenorAlimentos 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): Retail refrigerator case: internal temperatures as follows: fromage blanc with marmalade: 46 degrees F, quiche: 43 degrees F, ham and cheese baguette: 45 degrees F. temperatures taken with infrared thermometer Caesar dressing: 48.9 - 49.2 degrees F, Meyer lemon chickpea: 49.2 degrees. Internal temperature of chicken Caesar salad: 49 degrees F. Adjust refrigerator to colder setting. Two door under-counter refrigerator under the espresso machine: half and half: 48 degrees F, non fat milk: 44 degrees F. Salad prep refrigerator: feta: 44 degrees F, quinoa: 43 degrees F, diced tomatoes: 43 degrees F, shredded chicken: 49 degrees F. Sandwich prep refrigerator: tuna salad: 47 degrees F, tomatoes sliced at 10:00 a.m.: 52 degrees F, chicken salad: 47 degrees F, cheddar cheese: 53 degrees F, Swiss cheese: 48 degrees F, provolone: 52 degrees F, turkey: 47 degrees F, egg salad: 47 degrees F. Repair all refrigerators. Maintain all potentially hazardous foods at or below 41 degrees F. All potentially hazardous foods at or above 50 degrees F voluntarily discarded into the compost container. Food voluntarily discarded: cheddar cheese: 2 slices Swiss cheese: ~ 2 oz. (touching cheddar cheese) provolone: ~ 4 oz. Sliced tomatoes: ~ 2lbs. 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.
24 sept 2024 · Routine
Only Minor Violation(s) Found
MenorAlimentos 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): Herbs in oil sauce held in an improperly made ice bath. Oil recorded at 52°F and were prepared earlier this morning. / Make ice baths where ice is in contact with all sides of the food container. 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.
21 mar 2024 · Routine
Only Minor Violation(s) Found
MenorAlimentos 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 chili butter at 76 degrees F and jam at 71 degrees F in sandwich prep area. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Employee voluntarily discarded about 4 oz of butter and about 16 oz of jam. 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. Green placard was issued.
Los registros provienen de Marin County Environmental Health Services. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.
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