Sol Food Mill Valley

No se registraron infracciones en esta inspección.

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): Hot holding case temperature for top shelf temperature recorded above 135°F. Bottom shelf temperature recorded at 100°F. Discontinue use of bottom shelf until repaired and able to maintain temperature at 135°F or above. Contact district inspector once repaired. Cost recovery fees may apply.
  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 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): First sink checked at beginning of the inspection was the hand wash sink in the back kitchen. Initial temperature was 59 degrees F, but did reach 100 degrees F after running it for a couple of minutes. All other sinks in the facility were checked only reached 59 degrees F. Employee unplugged and plugged hot water heater that is located outside. Hot water restored within a few minutes. Maintain hand wash sinks at 100 degrees F or hotter. Maintain all other sinks at 120 degrees F or hotter.
  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.

• 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): Refrigerator # 1: Unopened milk containers observed at 47 - 48 degrees F, whole shell eggs: 40 degrees F, sliced Monterey jack cheese in prepackaged wrapping observed at 47 - 48 degrees F, plaintains made yesterday observed at 47 - 49 degrees F. Refrigerator # 2: chicken soup: 42 degrees F, chuletas marinitas: 42 degrees F. Refrigerator #3: temperatures okay. Saute prep refrigerator: raw meat: 43- 45 degrees F, whole shell eggs: 47 - 48 degrees F, raw pork: 43 degrees F, raw marinade pork chops: 46 degrees F, breaded shrimp: 45 degrees F. Hot holding unit: Whole chicken observed 110 -121 degrees F: finished cooking at 9:30 a.m. today, Pork ribs observed at 126 - 134 degrees F: finished cooking at 9:30 a.m. today. Chicken reheated to 172 degrees F. Prok ribs reheated to 165 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 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): First sink checked at beginning of the inspection was the hand wash sink in the back kitchen. Initial temperature was 59 degrees F, but did reach 100 degrees F after running it for a couple of minutes. All other sinks in the facility were checked only reached 59 degrees F. Employee unplugged and plugged hot water heater that is located outside. Hot water restored within a few minutes. Maintain hand wash sinks at 100 degrees F or hotter. Maintain all other sinks at 120 degrees F or hotter.
  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.