San Francisco Yacht Club

No se registraron infracciones en esta inspección.

• 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 Saturn refrigerator: watermelon slices: 47 degrees f, 1/2 watermelon: 53 degrees F. 1/2 watermelon voluntarily . discarded into the compost container. ~ 1 qt grated jalapeno cheese: 51 degrees F, veggie burger: 49 degrees, sliced provolone: 48 degrees F. Thermometer on outside of unit: 57 degrees F. Pooled egg whites: 47 degrees F. Remove all potentially hazardous foods from this unit. Repair unit. ~ 1 qt. jalapeno cheese voluntarily discarded into compost. Pantry station: left prep refrigerator: blue cheese dressing: 43 degrees F. right prep refrigerator: raw crab meat: 47 degrees F. Table top refrigerator across from fryer: sliced cheddar cheese: 53 degrees F (~ 1/4 lb.) ~1/4 lb. cheddar cheese voluntarily discarded into garbage container. Maintain potentially hazardous foods at 41 degrees F or colder.
  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 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 an employee load dirty dishes into the dishwasher and then touched clean dishes that came out of the dishwasher. Employee shall shall removed gloves and wash hands before touching clean dishes. 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): Maketable refrigerator across from the fryer: havarti: 47 degrees F, yellow cheddar: 50 degrees F. ~ 1/2 lb. yellow cheddar voluntarily discarded into the garbage container. Salad prep refrigerator: turkey: 44 degrees Fm ham: 47 degrees F Maintain potentially hazardous foods at or below 41 degrees F. Wet wiping cloth on top of metal insert pans with various types of cheese double stacked in maketable refrigerator noted above. Discontinue double stacking and using wiping clothes as this leads to potentially hazardous foods being stored in the temperature danger zone ( 42 - 134 degrees F).
  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 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 raw burger meat with gloved hands and handle burger bun with same gloves. Food handler instructed to discard of bun and wash hands. Employees required to wash hands when switching from raw meat to ready-to-eat (RTE) foods. Re-train employees on proper handwashing and proper glove usage.
  Nota del inspector (en inglés): Facility has corrected major violations. A green placard was issued. Correct all other outstanding violations.

• 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 raw burger meat with gloved hands and handle burger bun with same gloves. Food handler instructed to discard of bun and wash hands. Employees required to wash hands when switching from raw meat to ready-to-eat (RTE) foods. Re-train employees on proper handwashing and proper glove usage.
  Nota del inspector (en inglés): 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.