Sausalito Equator

No se registraron infracciones en esta inspección.

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): Observed raw bacon on sheet pans in rolling rack at 63 degrees F. Bacon taken out of refrigerator ~ 40 minutes ago. Observed 6 yogurts in cups at 55 degrees F on the counter. Observed 4 whole shell eggs at 79 - 83 degrees F on the counter. Maintain whole shell eggs at 45 degrees F or colder and all other potentially hazardous foods at or below 41 degrees F. Glass table top refrigerator: turkey sandwich and yogurt parfait both observed at 47 degrees F. Thermometer in unit: 47 degrees F. Adjust repair glass refrigerator. 2 door under counter refrigerator: grated cheddar and jack cheese observed at 46 degrees F. Adjust this refrigerator to colder setting. ~ 5lbs bacon, 6 yogurt cups and 4 whole shell eggs voluntarily discarded into compost container. Open container of heavy cream observed at 46 degrees F in one door True refrigerator by walk-in unit. Maintain open containers of dairy at 41 degrees F or colder. Heavy cream (~ 1 qt) voluntarily discarded.
  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 cooked potatoes in walk-in refrigerator at 51 - 61 degrees F. Cooked potatoes were covered and condensation observed on plastic wrap. Cooked potatoes finished cooking at 7:30 a.m. today. ~ 8 quarts potatoes in plastic container. Cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Utilize cooling log to assist with proper rapid cooling. Approved cooling methods/log provided. ~ 8 quarts of cooked potatoes 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.

• Menor 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): Inside of ice machine is dirty. / Discard ice then clean and sanitize unit.
  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 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): Observed in-use dishwasher with no sanitizer at final rinse. / Discontinue use of said dishwasher until repaired to dispense 50ppm chlorine at final rinse. Setup 3-comp sink to wash - rinse - sanitize - air dry.
  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.