27 sept 2023 · Follow-Up
No 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): Hot dogs internal temperature readings were measured at 102F, and 101F, grilled chicken at 120, and 118F. Containers were observed stored at ambient temperature in the preparation area. [CA] A food employee may drink from a closed beverage contaienr with a lid and straw to prevent contamination of food and equipment.
Nota del inspector (en inglés): During the re-inspection, the three major violations were observed in food safety compliance. Food facility is okay to operate and open to the public. - Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): The chlorine sanitizing solution measured 0.0 ppm in the mechanical dishwasher. In addition, the dishwasher machine is not programmed to perform the dishwashing steps. Only runs water. [CA] A food facility that prepares food, shall not be operating if there is not a method to properly wash and sanitize dishes. Always provide chlorine sanitizing solution at 50.0 ppm.
Nota del inspector (en inglés): During the re-inspection, the three major violations were observed in food safety compliance. Food facility is okay to operate and open to the public. - 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): The food facility is operating without hot water. In the handwashing facilities warm water was measured at 95F, preparation sink, 2-compartment sink, and dishwasher machine at 90F. [CA] Provide warm water temperature at least 100F but not greater than 108F. The preparation sink, 2-compartment sink, and dishwasher machine hot water temperature shall be at least 120F, and hot water temperature once it reaches maximum, must remain at the required temperature.
Nota del inspector (en inglés): During the re-inspection, the three major violations were observed in food safety compliance. Food facility is okay to operate and open to the public.