Woodlands Store

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): In the deli department, several food items were observed to be at ambient temperature ( fried chicken 56F, salmon filets 69F, chicken wings 52F, and raw chicken 56F). In addition, in the cold holding unit, cheddar cheese, the internal temperature readings were measured at 53F and 51F. In the salad bar station, caprese salad, the mozzarella cheese internal temperature readings were at 50F and 52F, unshelled boiled eggs were at 50F, dolmas were at 50F, and farro salad was at 47F. Sliced cherry tomatoes, the internal temperature reading was at 57F and was observed to be at ambient temperature on the preparation table. In the bakery area, raw shell egg internal temperature readings were at 68F and 65F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The foods mentioned above were either voluntarily discarded and/or transferred to the walk-in refrigerator.
  Nota del inspector (en inglés): All violations are in complaince; except, violations 21, 35, and 48.
• Menor Problemas 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): In the bakery department, warm water temperature reading was measured at 86 °F in the handwashing faucet near the employees service area. The preparation sink water temperature was at 108F and 114F in the preparation area. In the Equator Coffee, the dump sink water was at 107F. [Corrective action] The handwashing facilities shall provide warm water of at least 100 °F but not greater than 108 °F. The preparation sink and dump sink shall be at least 120F.
  Nota del inspector (en inglés): All violations are in complaince; except, violations 21, 35, and 48.

• 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): In the deli department, several food items were observed to be at ambient temperature ( fried chicken 56F, salmon filets 69F, chicken wings 52F, and raw chicken 56F). In addition, in the cold holding unit, cheddar cheese, the internal temperature readings were measured at 53F and 51F. In the salad bar station, caprese salad, the mozzarella cheese internal temperature readings were at 50F and 52F, unshelled boiled eggs were at 50F, dolmas were at 50F, and farro salad was at 47F. Sliced cherry tomatoes, the internal temperature reading was at 57F and was observed to be at ambient temperature on the preparation table. In the bakery area, raw shell egg internal temperature readings were at 68F and 65F. [Corrective action] Potentially hazardous foods shall be held at or below 41 °F or at or above 135 °F. [Corrected on site] The foods mentioned above were either voluntarily discarded and/or transferred to the walk-in refrigerator.
  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.”
• Crítica Problemas 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): In the bakery department, warm water temperature reading was measured at 86 °F in the handwashing faucet near the employees service area. The preparation sink water temperature was at 108F and 114F in the preparation area. In the Equator Coffee, the dump sink water was at 107F. [Corrective action] The handwashing facilities shall provide warm water of at least 100 °F but not greater than 108 °F. The preparation sink and dump sink shall be at least 120F.
  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.”