The Speakeasy

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): Saute prep refrigerator: open container of heavy cream in insert pan: 48 degrees F. Lower section: cooked rice: 44 degrees F. Grill station prep refrigerator: Tartar sauce and sliced tomatoes 40 degrees F in upper unit. Only seasoned frozen fries in drawer section: 29 degrees F. Temperatures in compliance in grill station prep refrigerator. Maintain potentially hazardous foods at or below 41 degrees F. New prep refrigerators are being installed to replace the above prep refrigerators. Submit specification sheets for approval All equipment must first be approved by Environmental Health Services.
  Nota del inspector (en inglés): Correct all other outstanding violations.
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Shellfish tags for past 90 days will be provided by the vendor by 4/23/25, per I. Massarweh.
  Nota del inspector (en inglés): Correct all other outstanding violations.

• 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): Grill station prep refrigerator: cooked potatoes: 43 degrees F, pork potstickers: 45 degrees F drawer: 6 oz, raw filets: 49 - 52 degrees F (4) door section: cooked pork: 44 degrees F, raw scallops: 45 degrees F P.H.F's in drawer removed. Saute station prep refrigerator: sour cream: 44 degrees F, ricotta cheese: 43 degrees F heavy cream: 48 degrees F, bottom section: cooked rice and risotto: 49 degrees F Observed puddle of water on bottom of this unit. Repair this unit. Bottom unit emptied. 24 oz. of filet mignons voluntarily discarded into the compost container. Monitor p.h.f.'s of potentially hazardous foods as frequently as needed.
  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.
• 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 broccoli cheddar soup in the walk-in refrigerator at 83 degrees F at 11:45 a.m.. Soup finished cooking at ~ 10:40 a.m. today. Broccoli cheddar soup observed at 62 degrees F at 1:23 p.m.. Unknown when soup reached 70 degrees F. Utilize rapid cooling logs to ensure potentially hazardous foods are cooled from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four hours. Observed cooked mushrooms on table at 96 - 101 degrees F at 12:00 p.m. and in the walk-in refrigerator at 67 - 83 degrees F in plastic container at 1:24 p.m.. Mushrooms not cooling at rapid enough rate. Reheat to 165 degrees F or hotter. Corrected onsite. Approved cooling logs provided in English and Spanish.
  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.
• Crítica 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): Observed hotel pan with fresh mussels in the prep refrigerator. Observed unopened bag of mussels in the walk-in refrigerator with a tag. This is the only shellfish tag for the past 90 days. Maintain shellfish tags for 90 days in chronological order. Submit invoice/tag for mussels without tags by 4/18/25, Invoice available for mussels in hotel pan dated 4/12/25.
  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.
• Crítica 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): Observed hotel pan with fresh mussels in the prep refrigerator. Observed unopened bag of mussels in the walk-in refrigerator with a tag. This is the only shellfish tag for the past 90 days. Maintain shellfish tags for 90 days in chronological order. Submit invoice/tag for mussels without tags by 4/18/25, Invoice available for mussels in hotel pan dated 4/12/25.
  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.