Marin County, CA

Cultivar Sausalito

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Última inspección: 23 sept 2026 · Mapa · Ver en inglés

Only Minor Violation(s) Found

Historial de inspecciones

23 sept 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): Salad prep refrigerator: goat cheese: 47 degrees F, smoked trout: 49 degrees F in upper section of unit. Lower section: feta: 66 degrees F (~ 2cups). sliced tomatoes: 44 degrees F. Feta cheese (~ 2cups) voluntarily discarded into the garbage container. Grill station prep refrigerator upper insert section: feta: 46 degrees F, cooked pork belly 47 degrees F. 4 drawer refrigerator:: 1 clam: 48 degrees F. Maintain shellfish at 45 degrees F or colder. Maintain other potentially hazardous foods at or below 41 degrees F.
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.

25 feb 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): Observed chicken stock in ice bath in the 3-comparmtnet sink at 80 degrees F at 2:20 p.m.. Chicken stock was rechecked at 2:50 p.m. and measured 73 degrees F. Chicken stock isn't cooling at rapid enough rate. 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. Utilize rapid cooling logs to help achieve proper rapid cooling. Chicken stock finished coking at 1:20 p.m. today. Rechecked chicken stock at 4:22 p.m. and it measured 68 degrees F. Rapidly cool to 41 degrees F within four hours. Minimum rate of cooling handout provided. Pizza prep refrigerator: Observed sausage at 77 degrees F. Unknown when sausage finished cooking. ~ 2.5 lbs. of sausage voluntarily discarded into the compost container. Utilize cooling logs to keep track of potentially hazardous foods going through the cooling process.
Nota del inspector (en inglés): Other 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.

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.