Shoreline Coffee Shop

• 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 a prep top across from the cook line holding foods at 45 F. Observed a hot holding unit holding sauce at 120-130 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Instructed operator to close the prep top and turn the unit temp down. Increase the hot holding unit temp.
  Nota del inspector (en inglés): Green Placard 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.

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): Chicken sausage in the bottom portion of the prep refrigerator: 42 degrees F and pooled eggs in the top portion of the prep refrigerator: 42 degrees F. Whole shell eggs in top portion of the prep refrigerator ranged from 44 - 51 degrees F with infrared thermometer. The egg that measured 51 degrees F was cracked and internal temperature was 47 degrees F. Maintain whole shell eggs at 45 degrees F and all other 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, 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, Rive, 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 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): No eggs observed outside of refrigeration. Whole shell eggs in upper portion of prep refrigerator observed at 46 - 52 degrees F with infrared thermometer. One of these eggs checked by cracking shell and checking with a probe thermometer: 52 degrees F. Whole shell eggs in bottom of this prep refrigerator observed at 45 - 48 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Eggs (4) at 50 degrees F and above were voluntarily discarded. Not using time as a public health control.
  Nota del inspector (en inglés): Hands being washed properly at time of inspection. 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 10 whole shell eggs sitting on table at 62 - 68 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Eggs voluntarily discarded into outside compost container. If using time as a public health control, provide copy of written procedures and label potentially hazardous foods with date and clearly indicate discard time.
  Nota del inspector (en inglés): No comments from inspector
• 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 employee washing dirty dishes in the three-compartment sink and then touched clean utensils that person took out of the dishwasher. Employee was instructed to wash hands before touching clean utensils after hands contaminated by dirty utensils. Same employee repeated procedure of touching dirty utensils and then clean ones without washing hands. Further education needed on proper handwashing.
  Nota del inspector (en inglés): No comments from inspector

• 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 dirty dishes and then took out clean cutting board from the dishwasher without first washing his hands. Observed another employee touch the garbage can with hands and then wiped cutting board with wiping cloth that was sitting on top of the refrigerator. Employees shall wash hands after contaminating them to prevent cross contamination of food or food contact surfaces.
  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): Diced tomatoes in the saute station refrigerator in upper part of unit observed at 47 degrees F. Tomatoes were diced yesterday. Whole shell eggs observed at 53 - 68 degrees F in bottom of saute prep refrigerator. Eggs were taken out of the refrigerator ~ 30 -45 minutes ago. Meatloaf made yesterday in bottom of unit measured 45 degrees F. Maintain whole shell eggs at 45 degrees F or colder. Once eggs or other potentially hazardous foods are left out of the refrigerator, they can't be put back in the refrigerator. Maintain all other potentially hazardous foods at or below 41 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 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 a few particles of food on utensils after dishwasher cycle finished. All utensils shall be clean to sight. Utensils placed into the wash compartment of the three-compartment sink to rewash. Didn't observe utensils go back through the dishwasher. Pre-scrub utensils prior to placing inside the dishwasher to assist with proper cleaning of utensils.
  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.