14 jul 2026 · 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): Walk-in refrigerator: aioli: made yesterday: 64 degrees F ~ 6 quarts aioli voluntarily discarded into the garbage. Falafel made yesterday : 48 degrees F. Salad prep refrigerator: lebnae: 48 degrees F. sliced cherry tomatoes: 48 degrees F, hummus: 46 degrees F, tatziki ( ~ 1qt.): 52 degrees F, 2nd container: of tatziki: 49 degrees F, falafel ( ~ 24 oz.): 55 degrees F, lebnae: 59 degrees F ( ~ 1qt.), heirloom tomatoes: 49 degrees F. Maintain all potentially hazardous foods a or below 41 degrees f or colder. repair/adjust salad prep refrigerator and walk-in refrigerator. All potentially hazardous foods at 50 degrees F or above were voluntarily discarded into compost or garbage containers.
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.