THE LODGE AT TIBURON- TIBURON TAVERN

Reviewed only a few shellfish certification tags from June-August of 2018. Send EHS a copy of August shall tags via email by 09/13/2018: <A href= mailto:yargo@marincounty.org target=_blank>yargo@marincounty.org</A> Tags shall be properly stored and displayed for 90 days.

Code CHSC 114039.4

Cooked tomato sauce (yesterday) measured at 41-43F in the walk-in. PHF shall be rapidly cooled from 135-70F within 2 hours, 70-41F within 4 hours. * Ensure to use the following approved cooling methods: * Placing food in shallow pans * Separating the food into smaller or thinner portion.. etc. Provided handouts for cooling.

Code CHSC 114002.1

Measured the following food temperature: * Cut melon at 45-48F * Cut tomatoes at 45-49F * Cut cooked chicken at 47F * Mussels, salmon at 44-48F Food worker moved above items to walk-in immediately. All potentially hazardous food (PHF) shall be held at or below 41F or at above 135F.

Code CHSC 113996

Observed employee beverage/or sauce stored in consumable ice. No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces or utensils.

Code CHSC 113967

Observed One fly and two old droppings. Check fresh droppings regularly. Each facility shall be kept free of vermin.

Code CHSC 114259.1