MenorAlimentos 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 chicken at 155 F cooling on a counter in a covered container. Col using approved methods. Remove lids during the cooling process. Lids removed. 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.
18 mar 2025 · Routine
Only Minor Violation(s) Found
MenorAlimentos 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): Sandwich prep refrigerator has an air temperature of 58 degrees F. Potentially hazardous foods ranged from 51 - 61 degrees F. Unit was unplugged. All potentially hazardous foods voluntarily discarded into the compost container. 8 lbs ham: 60 degrees F. American cheese: 60 degrees F (1/2 lb), Swiss cheese: 59 degrees F (2.5 lbs), cooked pork: 60 degrees F (3.25 lbs.), sour cream: 50 degrees F (~ 4 cups), queso fresco: 51 degrees F ~3.5 lbs), yogurt: 57 degrees F (~ 4 cups), chicken salad: 60 degrees F (made yesterday): (~ 5.25 lbs.). Yogurt and sour cream voluntarily discarded down the drain. Unit was plugged back in. Check prep refrigerator to ensure it is capable of maintaining potentially hazardous foods at or below 41 degrees F before placing potentially hazardous foods inside. Rechecked sandwich prep refrigerator at end of inspection. Ham: 45 degrees F, Swiss cheese48 degrees f, and jack cheese: 55 degrees f. ~ 3.5 lbs of jack cheese voluntarily discarded into compost container, Adjust prep refrigerator to colder setting. 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.
23 may 2024 · Follow-Up
No Violation(s) Found
MenorProblemas 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 sliced ham at 51 F, sliced cheese 57 F, cut tomatoes 58 F in prep top refrigerator unit behind secondary front register. Ambient temperature of unit measured 56 F. Person in charge (PIC) stated food items were placed in prep top refrigerator from back unit about 30 minutes ago. Observed red and green salsa at 46 F in an ice bath adjacent to front hand sink. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. All potentially hazardous foods in prep top unit shall be discarded 4 hours after the time they were placed in unit. Repair/adjust unit to cold hold at 41 F or below immediately. Nota del inspector (en inglés): 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.
MenorAlimentos 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 chicken in two-door reach in refrigerator at 56 F. PIC stated chicken was cooked yesterday. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 90 pieces of cooked chicken were discarded. Discussed cooling process with PIC. Provided cooling handouts. Ensure proper methods and logs are used along with monitoring food temperatures with a probe thermometer. Nota del inspector (en inglés): 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.
22 may 2024 · Routine
Violation(s) Found
CríticaProblemas 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 sliced ham at 51 F, sliced cheese 57 F, cut tomatoes 58 F in prep top refrigerator unit behind secondary front register. Ambient temperature of unit measured 56 F. Person in charge (PIC) stated food items were placed in prep top refrigerator from back unit about 30 minutes ago. Observed red and green salsa at 46 F in an ice bath adjacent to front hand sink. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. All potentially hazardous foods in prep top unit shall be discarded 4 hours after the time they were placed in unit. Repair/adjust unit to cold hold at 41 F or below immediately. 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. Yellow placard was issued.
CríticaAlimentos 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 chicken in two-door reach in refrigerator at 56 F. PIC stated chicken was cooked yesterday. Ensure all potentially hazardous foods are rapidly cooled from 135 F to 70 F, within 2 hours, and then from 70 F to 41 F, within 4 hours. About 90 pieces of cooked chicken were discarded. Discussed cooling process with PIC. Provided cooling handouts. Ensure proper methods and logs are used along with monitoring food temperatures with a probe thermometer. 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. Yellow placard was issued.
Los registros provienen de Marin County Environmental Health Services. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.
Sol Food - 2: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org