Scott Valley Grill

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): Salad prep refrigerator: chicken breast cooked yesterday observed at 43-44 degrees F in refrigerator drawer. Sandwich prep refrigerator: grated mozzarella: 50 degrees F, feta cheese: 43 degrees F - both in upper section. Drawer: cheddar cheese: 54 degrees F, Swiss cheese: 56 degrees F. ~ 3 cups mozzarella, ~1/2 lb. cheddar cheese, ~ 1/4 lb. Swiss cheese voluntarily discarded into the compost container. Pasta made yesterday observed at 51 - 60 degrees F in different drawer. ~1/2 lb. elbow macaroni voluntarily discarded into the compost container. one door True refrigerator: goat cheese: 44 degrees F, open bag of grated mozzarella cheese: 54 degrees F. ~1 lb. of grated mozzarella voluntarily discarded into the compost container. Thousand Island dressing: 46 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.

• 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): Salad prep refrigerator ( across from char-broiler and fryer): observed major temperature violations in this unit. Unit is set at coldest setting. Requested owner to contact refrigerator repair company. Repair person is coming tomorrow at 7 a.m.. Remove all potentially hazardous food from this refrigerator/ Temperatures of potentially hazardous foods in upper portion of unit: feta: 56 degrees F (`1.5 cups), grated mozzarella: 53 - 56 degrees F: (~ 1.5 lbs), whole mozzarella: 47 degrees F, tzatziki: 57 degrees S (~1 pint), cooked eggplant: 55 degrees F (~ 1/2 cup.) lower portion: white turkey: 47 degrees F, dark meat turkey: 55 - 57 degrees F (~2lbs), cooked elbows made yesterday: 62 degrees F (1.5 lbs), fruit salad with cantaloupe: and watermelon: 53 degrees F (~ 2lbs), couscous: 50 degrees F (~1.5 lbs), cooked eggplant: 51 degrees F (~1/2 cup), cooked mushroom sauce: 52 degrees F (~1/2 cup), roasted bell peppers: 57 degrees F (1/2 cup), All potentially hazardous foods at 50 degrees F or above in the salad prep refrigerator were discarded. Remove all potentially hazardous food from this prep refrigerator. Wild rice (67 degrees F) in the bottom of this unit also discarded. Potentially hazardous foods from this prep refrigerator were across from char-broiler were placed in ice around insert pans. prep refrigerator on far left: top of unit: feta: 51 degrees F (~ 1cup), sliced tomatoes: 47 degrees F, hummus: 51 degrees F (~1 pt.). Bottom of this prep refrigerator: cooked chicken: 46 degrees F at 4:00 p.m. (made at 11 am today), cooked beets: 51 degrees F (~3 lbs), goat cheese: 48 degrees F. One door True refrigerator: grated mozzarella in open bag: 47 degrees F, open block of cheddar: 49 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.
• 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 rice in plastic container that was ~ 8 deep with rice at 111 degrees F at 2:35 p.m. Rice was transferred to shallow metal pan and loosely covered with aluminum foil. Rice observed at 95 degrees F at 5:00 p.m. and loosely covered with aluminum foil . Eggplant in deep plastic container observed at 157 degrees F at 2:40 pm.. Eggplant was transferred to shallow metal pan and loosely covered with aluminum foil at 2:40 p.m.. Observed aluminum trays with beef and rice on dining room table at beginning of inspection. These trays of food were still sitting on the table at 5:00 p.m. Beef and rice in one was 101 degrees F(rice and beef: 92 degrees F.) Second tray: rice and beef: 95 degrees F, third tray: rice: 101 degrees F, beef: 96 degrees F. Two customers came to pick up these trays of food on dining room table. One tray (4th tray) picked up before checking temperature. Per owner, these trays of food were cooling prior to pick up from customers. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees fF within two hours and from 70 degrees F to 41 degrees F within 4 hours. Keep potentially hazardous foods at 135 degrees F or hotter or 41 degrees F or colder that customers are taking to-go. Trays of to-go food reheated to 165 degrees F and above.
  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.