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): Dry breading mix and wet slurry used for raw chicken at cook's line observed holding at 48F (wet slurry). Per person in charge, items are held for 4 hours and then discarded. No proper time tracking or written procedures available at time of visit. Potentially hazardous foods that are held under time rather than temperature control shall be provided with adequate written procedures and approved time tracking methods. Dry mix and wet slurry was just prepared, per person in charge. Electric timers set for items during visit. Written procedures created during visit. Ensure written procedures are maintained on site for all staff to review. Nota del inspector (en inglés): Green placard issued. Minor violations were found. For more information, contact Marin County Environmental Health Services at (415)473-6907 and ask to see the actual inspection or ask the facility for the inspection report.
22 ago 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): Observed ambient temperature of walk in refrigerator measured at 55 *F. Measured internal temperatures of raw chicken at 50*F and 55*F.. Other potentially hazardous foods measured at 50 *F or greater. All PHF were voluntarily discarded by operator. PHF shall be maintained at 41 *F and below or 135 *F and above at all times. Repair walk in refrigerator to maintain at 41 *F and below. 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. A green placard was issued.
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 ambient temperature of walk in refrigerator measured at 55 *F. Measured internal temperatures of raw chicken at 50*F and 55*F.. Other potentially hazardous foods measured at 50 *F or greater. All PHF were voluntarily discarded by operator. PHF shall be maintained at 41 *F and below or 135 *F and above at all times. Repair walk in refrigerator to maintain at 41 *F and below. 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. A green placard was issued.
24 jul 2024 · 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 honey butter mix at 75*f and 83*f that was removed from refrigeration about 2 hours ago. Operator educated on temperature as public health control procedures (TPHC) proper methods and to discard after 4 hours if intending to keep for use at room temp. All potentially hazardous foods shall be held at either 41 and below or 135 and above. 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. A 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.
World Famous Hot Boys Chicken: inspecciones de salud – Marin County, CA | RestaurantHealthInspections.org