Sam's Anchor Cafe

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): Clam chowder labeled 12/3 observed at 45 degrees F in the walk-in refrigerator. Per log, this was 40 degrees F within 5 hours. Onion soup labeled '12/3' observed at 44 degrees F. Ensure thermometers utilized to check internal temperatures of potentially hazardous foods are accurate within +/- 2 degrees F. Calibrate all probe thermometers. Saute prep refrigerator: sliced white cheddar cheese: 46 degrees F, clam juice and wine: 44 degrees F, butternut squash: 42 degrees F. Grill station prep refrigerator: sliced white cheddar: 44 - 49 degrees F. Salad prep refrigerator: lobster: 41 degrees F and smoked yogurt: 41 degrees F. - in compliance. Maintain all potentially hazardous foods at or below 41 degrees F.
  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, 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): Kitchen walk-in refrigerator: unopened containers of milk and buttermilk observed at 46 - 48 degrees F. Observed whole shell eggs at 47-48 degrees F. maintain unopened containers of dairy and whole shell eggs at 45 degrees F or colder. Observed cooked vacuum packaged lobster with internal temperature of 46 degrees F. Observed large plastic containers of chili and cioppino labeled '12/1' at 49 degrees F. Observed ~ 16 quarts of onion soup labeled '12/1' at 51 degrees F and a second container of onion soup with ~ 16 quarts of onion soup observed at 53 degrees F. Both containers of onion soup voluntarily discarded - liquid drained into sink and onions were placed into the compost container. Maintain potentially hazardous foods at or below 41 degrees F. Saute prep refrigerator: grated cheddar: 42 degrees F, internal temperature of mussels: 52 -53 degrees F. Grill station prep refrigerator: white cheddar: 44 degrees F, cream cheese: 43 degrees F. Salad prep refrigerator: grated Parmesan: 43 degrees F All potentially hazardous foods at or above 50 degrees F were voluntarily discarded. Observed fish batter at 48 degrees F on cookline marked with date and 11:00. If using time only as a public health control, you must maintain written procedures and label food with date and indicate time when it was removed from temperature control or made and the discard time. Discard/use within four hours. Observed edamame at 62 degrees F thawing in 62 degrees F water. Thaw potentially hazardous foods by approved methods. 16 oz. edamame voluntarily discarded. Best method is to thaw in refrigeration.
  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): 4 large plastic containers with clam chowder cooling in ice bath with ice wands. Ice needs to go to top level of food. Clam chowder isn't cooling at fast enough rate. Reheat clam chowder to 165 degrees F. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F within our hours. Rapid cooling methods in Spanish provided. Cooling logs provided in English and Spanish. Clam chowder reheated to 169 - 179 degrees F. New ice baths set up with metal containers.
  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 Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): No sanitizer at final rinse of the kitchen dishwasher. Provide a minimum of 50 ppm chlorine a the final rinse. 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.
• 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 edamame at 62 degrees F thawing in 62 degrees F water. Thaw potentially hazardous foods by approved methods. 16 oz. edamame voluntarily discarded. Best method is to thaw in refrigeration.
  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): Cooked onions on steam table recorded at 104°F. / Reheat onions 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.

• 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 foods held at unsafe temperatures: 4 cooked lobsters at 50 F in refrigeration unit adjacent to prep sink, 3 lbs of prawns at 50 F, 2 lbs of seaweed salad at 50 F in unit adjacent to prep sink. Above listed foods were voluntarily discarded. Observed cooked onions at 48 F in prep top refrigerator. 4 oz of cooked onions were discarded. Observed raw calamari at 46-56 F in prep top refrigerator. PIC stated calamari was defrosted this morning, then transferred to refrigeration unit. Observed red sauce at 44 F, cooked red bell peppers at 46 F, raw white fish at 48 F, raw shrimp at 46 F, and raw tuna at 47 F in prep top refrigeration units at cook line. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust all refrigeration units at the cooks line and adjacent to the cook line and prep sink to cold hold at 41 F or below.
  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.