MenorOtro hallazgo Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles. Redacción oficial (en inglés): Observed 4 stacks of cheese on a prep top at 58 F. Potentially hazardous foods must be cold held at 41 F or below. Cheese moved to refrigeration. 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.
24 sept 2025 · 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): Batter near cook line at 81 F, prep top across cookline at 45 F, cut tomatoes in prep area at 79 F, rice on a counter at 100 F. Potentially hazardous foods must be held at 41 F or below or 135 F or above. Batter moved to cold holding, prep fridge temp lowered to hold at 41 F, tomatoes moved to cold holding, and rice labeled for discard time of 1300. 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.
19 mar 2025 · Follow-Up
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): Caldo de gallina in large plastic container in two door refrigerator across from the 3 compartment sink observed at 45 degrees F. Caldo de gallina was made yesterday. Per cooling log, it finished cooking yesterday and was 40 degrees f at 4:00. Per PIC and cook, caldo de gallina was cooled yesterday in ice bath in metal containers and then transferred to large plastic container. Other potentially hazardous foods in the refrigerator observed at 41 degrees F. Continue logging all potentially hazardous foods that go through the cooling process. Nota del inspector (en inglés): Provide digital ANSI-certified probe thermometer to ensure accurate temperatures are logged.
17 mar 2025 · Follow-Up
Violation(s) Found
CríticaAlimentos 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 refried black beans at 122 degrees F in hot holding unit. Black beans reheated above 165 degrees F and placed back into hot holdlng unit. Observed home fries in pan on griddle at 82 degrees F. Unknown when home fries were made. Home fries voluntarily discarded into the compost container (~1/2 cup). Maintain potentially hazaro8ds foods at 41 degrees F or colder or 135 degrees F or hotter. Cooked potatoes can be kept in a bain marie (water bath) at 135 degrees F or hotter. Nota del inspector (en inglés): Follow-up inspection conducted today. 2nd yellow placard posted. Case will be opened for 2nd reinspection. Cost recovery fee of $207.00 per hour will be charged for all time spent on the case. No handwashing violations observed today, however, no handwashing observed during the inspection. 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.
CríticaSeñales de roedores o insectos El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves. Redacción oficial (en inglés): Water at customers restroom hand wash sink reached 98 degrees F and immediately began dropping down. Maintain water at a 100 degrees F or above at hand wash sinks. Nota del inspector (en inglés): Follow-up inspection conducted today. 2nd yellow placard posted. Case will be opened for 2nd reinspection. Cost recovery fee of $207.00 per hour will be charged for all time spent on the case. No handwashing violations observed today, however, no handwashing observed during the inspection. 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.
CríticaAlimentos 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 multiple containers of potentially hazardous foods sitting on table in the temperature danger zone (42-134 degrees F.) No foods logged on the rapid cooling log sheets. Observed chocitos (92 degrees F) and tamales (101 degrees F) in a bowl on a table. These were made yesterday. Per owner, they were reheated to 135 degrees F this morning. Person who reheated these has left for the day. When reheating potentially hazardous foods, reheat to a minimum of 165 degrees F. 6 chocitos and 8 tamales voluntarily discarded into the compost container. Observed the following potentially hazardous foods on the back kitchen table: cal de res ( 90 - 95 degrees F) in one pot and pot with larger quantity observed at 121 degrees F. This soup finished cooking around 12:00 p.m. today, Soup isn't cooling at rapid enough rate. Cal de res in large pot observed at 113 - 114 degrees F at 3:45 p.m. and small pot was 85 - 88 degrees F. Observed pot of black beans that finished cooking around 12:00 p.m. at 80 degrees F at 3:08 p.m. and temperature was 80 degrees F at 4:05 p.m.. No change in temperature. Observed gallina at 80 degrees F at 3:08 p.m. and 75 degrees f at 4:05 p.m. Gallina finished cooking at ~ 12:00 p.m.. today. Reheat potentially hazardous foods to 165 degrees F or hotter and then begin the proper rapid cooling. Utilize rapid cooling log. Rapidly cool potentially hazardous foods from 135 degrees F to 70 degrees F within two hours and from 70 degrees f to 41 degrees F within four hours. Observed large pot with red potatoes ~ 12 high in pot at 87- 117 degrees F at 3:23 p.m. and 84 - 11 degrees F at 4:27 p.m.. Red potatoes not cooling at rapid enough rate. Red potatoes finished cooking at ~ 2:00 p.m.. Owner call ed cook to determine time, Rapidly cool potatoes within required time frames noted above. Black beans, cal de res, and gallina reheated to 165 degrees F and above. These foods were then placed on ice baths. Red potatoes: 79 - 87 degrees F at 5:04 p.m.. ~ 20 lbs red po Nota del inspector (en inglés): Follow-up inspection conducted today. 2nd yellow placard posted. Case will be opened for 2nd reinspection. Cost recovery fee of $207.00 per hour will be charged for all time spent on the case. No handwashing violations observed today, however, no handwashing observed during the inspection. 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.
12 mar 2025 · Routine
Violation(s) Found
CríticaProblemas 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): Observed food handler touch compost container with gloves and then proceeded to the griddle and began scraping the griddle without changing gloves. Once gloves or hands are contaminated, food handlers shall remove gloves and wash hands prior to touching utensils or preparing food. 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.
CríticaAlimentos 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 tacos chapinos at 43 degrees F in two door Supera refrigerator. Prep refrigerator: corned beef hash made last week: 48 degrees F, sliced ham: 45 degrees F, grated queso fresca in bottom of prep refrigerator: 47 degrees F, sliced jack cheese: 47 degrees F. Observed refried black beans at 101 degrees F and white rice at 122 degrees f in hot holding unit. Beans and rice voluntarily discarded into the compost container. Observed chuchitos (4) at 72 degrees F that were made yesterday. Chuchitos voluntarily discarded. Chuchitos voluntarily discarded into compost container. ~ 1 lb rice voluntarily discarded. 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.
CríticaProblemas 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 at customers restroom hand wash sink .reached 77 degrees F and then dropped immediately. Provide a minimum of 100 degrees F water. 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.
26 oct 2023 · 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 stacked cheese on a plate above refrigeration at 60 degrees F. Potentially hazardous foods must be kept at 41 degrees F or below or 135 degrees F or above. Keep less cheese out at a time only for active food prep. 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.
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.
Theresa & Johnny's Cafe Inc.: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org