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): Turkey chili in walk-in unit observed holding at 47F-51F without intervention. Turkey chili was prepared day prior, per manager. Turkey chili discarded. Garlic-in-oil mixture at cook's line observed holding at 60F. Per employee Garlic-in-oil mixture was just prepared. Item sent to refrigeration unit during visit. All potentially hazardous foods (PHFs) shall be properly held under temperature control or time control 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.
8 oct 2024 · 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): Observed about 16 quarts of clam chowder at 46-50F in a deep covered container in walk-in. Item was cooked yesterday per food handler. Cool potentially hazardous food from 135F to 70F within 2 hours and from 70F to 41F within 2 hours. Repeat violation. Clam chowder was discarded. Actively monitor temp while food is cooling. Don't cover food until temp is at 41F. Observed minced garlic, cut tomatoes, and boiled eggs cooling in prep fridge. Recommend cooling in walk-in instead of prep fridge as that unit is more insulated. Nota del inspector (en inglés): Green (pass) placard posted. 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.
25 mar 2024 · 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): Observed two 22 quart containers of chili in walk-in at 57-60F. Chili was cooked at about noon yesterday and had been in the walk-in since then. Cool potentially hazardous food from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use cooling methods such as ice paddles, smaller portions, and cooling food uncovered to ensure food cools rapidly. Chili discarded. Colling logs left onsite. Start using cooling logs today and email me copy of logs on 4/2/24 so I can confirm items are being cooled properly. Nota del inspector (en inglés): Green (pass) placard posted. 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.
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.
Station House Cafe Inc.: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org