Subway #33040

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): Reach in refrigerator unit under microwave oven measured at 48-49 *F. All refrigerated units must cold hold at 41*F or below. Operator instructed to move items in unit to walk in refrigerator and discontinue use of foods until unit is 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 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): Water temperature at 3-compartment sink measured 101-102 degrees F, at prep sink measured 102 degrees F, janitorial sink measured 96-97 degrees F and restroom hand sink measured 76 degrees F. Immediately provide 120 degrees F of hot water at 3-compartment sink, prep sink, and janitorial sink. Immediately provide 100 degrees F water at restroom hand sink. Contact EHS inspector for re-inspection this afternoon for re-check of water temperatures. If water heater needs to be replaced, facility must submit to EHS for approval prior to installation.
  Nota del inspector (en inglés): Re-inspection conducted following major violation #21 to check hot water in facility. Upon re-inspection, water temperature at 3-compartment sink measured 120 degrees F, janitorial sink 120 degrees F, and prep sink 115-119 degrees F. Water temperatures at hand sinks in kitchen measured >100 degrees F. Water temperature at restroom hand sink measured >100 degrees F. Ensure prep sink reaches 120 degrees F.

• 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): Water temperature at 3-compartment sink measured 101-102 degrees F, at prep sink measured 102 degrees F, janitorial sink measured 96-97 degrees F and restroom hand sink measured 76 degrees F. Immediately provide 120 degrees F of hot water at 3-compartment sink, prep sink, and janitorial sink. Immediately provide 100 degrees F water at restroom hand sink. Contact EHS inspector for re-inspection this afternoon for re-check of water temperatures. If water heater needs to be replaced, facility must submit to EHS for approval prior to installation.
  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. Green placard was issued.