Sonora Taqueria

• Menor Problemas de mantenimiento del local
  Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
  Redacción oficial (en inglés): Single use towels observed not stored in dispenser. Ensure single use towels are maintained in dispenser. Corrected on site.
  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): Observed pink debris on ice machine baffle interior. Maintain clean. Ensure all food contact surfaces are maintained clean. Observed accumulation of debris on can opener. Maintain clean.
  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 agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): Hot water measured at maximum 116F at the faucet (3-compartment sink). Ensure hot water is provided at minimum 120F at the faucet at all times.
  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 Alimentos no protegidos contra la contaminación
  Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
  Redacción oficial (en inglés): Multiple dry, soiled linen/cloths observed throughout food preparation area. Soiled linen cloths shall be stored in clean, non absorbent receptacles to prevent contamination of food, utensils, equipment. Collect and store all soiled linen cloths and clean in an approved manner. Ensure all wet wiping cloths remain in sanitizer solution in between uses.
  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.

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): Observed raw eggs measuring 63°F in non-functional refrigeration unit. Observed green salsa measuring 50°F and red salsa measuring 46°F in beverage cooler. Ambient temperature of unit measured 48°F. person in charge stated salsa containers were prepped one hour ago and taken from walk-in cooler. Salsas relocated to walk-in cooler. 24 eggs voluntarily discarded by PIC. Immediately repair refrigeration units to cold hold at 41°F or below. Discontinue use of units until repaired.
  Nota del inspector (en inglés): Facility has corrected all major violations. 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): Observed raw eggs measuring 63°F in non-functional refrigeration unit. Observed green salsa measuring 50°F and red salsa measuring 46°F in beverage cooler. Ambient temperature of unit measured 48°F. person in charge stated salsa containers were prepped one hour ago and taken from walk-in cooler. Salsas relocated to walk-in cooler. 24 eggs voluntarily discarded by PIC. Immediately repair refrigeration units to cold hold at 41°F or below. Discontinue use of units until repaired.
  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 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 carnitas cooling on prep table without intervention in a large pan. observed black beans measuring 93°F and rice measuring 63°F on prep table near griddle. Observed beef at 45°F, carnitas 47°F, chicken 48°F, pork 45ºF inside prep top refrigeration unit. 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 in 4 hours. Ensure to use approved methods such as ice baths, separating food into smaller portions, utilizing shallow containers. Carnitas placed on ice baths in smaller containers. Beans finished cooking about 30 minutes ago per PIC and re-heated to 165°F. Rice voluntarily discarded by PIC, 1/4 of a pound. PIC stated 3lbs of beef was cooked yesterday, 2 lbs of carnitas cooked 2 days ago, 4 lbs chicken cooked yesterday, and 4 lbs of pork cooked yesterday. PIC voluntarily discarded meat. Privded PIC with cooling handouts.
  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 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 chicken in hot holding unit measuring 128°F, beef 119°F, beef tongue 118°F. Ensure all potentially hazardous foods are re-heated to 165°F to hot hold at 135°F within 2 hours. PIC stated foods were placed in unit one hour ago. PIC instructed to re-heat chicken, beef and beef tongue. Foods re-heated to >165°F.
  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 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): 3-compartment sink, prep sink, and janitorial sink measured 108°F. Ensure the water temperature provides 120F at these sinks. Instructed PIC to increase water temperature. Sinks measured 120°F after correction. Corrected on site.
  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.