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 sliced cheese and tomato in a prep top at 49 F. Potentially hazardous foods must be cold held at 41 F or below. Instructed operator to lower the temperature of the unit or relocate food. 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 jul 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 cellulose wet wash mixture for chicken at 77 F on back prep top table since 9 AM per employee. Observed cut tomatoes at 48 F inadequately placed in an ice bath across from ventilation hood and raw breaded chicken adjacent to tomatoes at 53-65 F. Employee stated chicken has been out of refrigeration for only 5 minutes and is about to be fried. Observed chipotle mayo and house sauce at 55 F on Coldline refrigeration unit behind front counter. Ambient temperature of unit measured 44-47 F. Instructed employee to relocate cut tomatoes and breaded chicken to refrigeration unit measuring 41 F or below and sauces to unit below measuring 41 F. Food items relocated to proper refrigeration. Ensure potentially hazardous food are cold held at 41 F or below or hot held at 135 F or above. Repair/adjust Coldline refrigerator behind front counter to cold hold at 41 F or below and discontinue use until repaired. Facility may utilize Time as a Public Health Control (TPHC) for wet wash mixture for today and discard mixture at 2 PM. Provided TPHC guidelines and logs. 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.
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.
Tender Tenders: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org