Marin County, CA

The Caviar

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Última inspección: 16 oct 2025 · Mapa · Ver en inglés

Only Minor Violation(s) Found

Historial de inspecciones

16 oct 2025 · Routine

Only Minor Violation(s) Found

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): No sanitizer at final rinse of the dishwasher. Provide a minimum of 50 ppm chlorine. 100 ppm quaternary ammonium on sanitizer compartment of three-compartment sink. Provide a minimum of 200 ppm quaternary ammonium in the sanitizer compartment. Quat. ammonium added and is now 200 ppm. Utilize three-compartment sink until dishwasher is serviced and providing 50 ppm chlorine. Auto-chlor technician is coming today. Technician arrived at end of inspection. COS.
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.

21 mar 2024 · Routine

Only Minor Violation(s) Found

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 the following held at unsafe temperatures in standing reach in refrigerator: creme fraiche 52 degrees F, pancake batter 52 degrees F, cheesecakes 52 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or 135 degrees F or above. Person in charge voluntarily discarded 4 liters of creme fraiche, 6 small cheesecake bites, 12 oz of raw bacon, 48 eggs, about 12.4 oz of 8 containers of caviar, 32 oz of mayo, 36 oz of pancake batter, and 48 oz of dry sausage. Rearrange items in refrigerator to allow proper air flow to ensure food is cold held at 41 degrees F or below. Store refrigerator thermometer in warmest and most visible part of unit.
Nota del inspector (en inglés): 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.