Salsalito Taco Shop: inspecciones de salud – Marin County, CA

Historial de inspecciones

29 ene 2026 · Follow-Up

Only Minor Violation(s) Found

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): Serv-ware refrigerator: potentially hazardous foods observed below 41 degrees f - in compliance. True two door refrigerator: cochinita made on 1/25/26 observed at 45 degrees F and spicy beans made on 1/25/26 observed at 45 degrees F. Thermometer in unit: 46 degrees F. Maintain potentially hazardous foods at or below 41 degrees F
Nota del inspector (en inglés): Black beans 117 - 122 degrees F and 11 - 126 degrees F in two hotel pans with ice on the bottom. Place ice around all four sides of the containers to top level of the food. Black beans finished coking at 9:30 a.m.. Submit photo of cooling log for all potentially hazardous foods that go through the cooling process, 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, 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.

22 ene 2026 · Routine

Violation(s) Found

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): Observed food handler touch the compost container then picked up container, wiping cloth container from the ground and went inside an outside plastic storage unit and then began cleaning utensils in the 3-compartment sink. All food handlers shall wash their hands after contaminating them before beginning new tasks. 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.
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): One door Serv-ware refrigerator: Grated cheese observed at 66 degrees F. Grated cheese (~ 3 cups) voluntarily discarded into the compost container. Prep refrigerator: upper section: diced tomatoes and raw shrimp both 45 degrees F. Rice in the microwave observed at 116 degrees F. Unknown when it was placed in the microwave. ~ 2lbs Spanish rice voluntarily discarded into the compost container. Maintain potentially hazardous foods at or below 41 degrees F or 135 degrees F or hotter.
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 black beans in 3 metal pans with temperature range from 66- 91 degrees F. Unknown when black beans finished cooking. All 3 pans covered are ~ 4 - 5 deep. Don t cover potentially hazardous foods while it is cooling. Utilize rapid cooling logs to assist with obtaining proper rapid cooling from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Approved cooling methods/log provided. Observed rice at 61 degrees F in the same True two door refrigerator. Rice f finished cooking at ~ 2:00 p.m.. rice in covered container. Rice placed in ice bath. ~ 10 lbs. of black beans voluntarily discarded into the compost container.
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.

31 jul 2024 · Routine

Only Minor Violation(s) Found

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 shredded meats on steam table recorded at 109°F. / Rapidly reheat meat to 165°F to hot hold at 135°F or above. Reheat foods to 165°F to hot hold at 135°F or 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.

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.