10 sept 2026 · Routine Inspection
Aprobado
- Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Food separated and protected
Nota del inspector (en inglés): Observed raw, frozen ground beef stored above cooked chicken in the two-door upright freezer in the kitchen, near the door that opens into the cafeteria. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. - 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): Hands clean, properly washed; gloves used properly
Nota del inspector (en inglés): Observed an employee moving a rolling trash can by handling the insides/outsides with gloved hands, then opened an upright warmer, took out a tray of corn dogs, and placed it at the service window before then being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. Or (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employee to de-glove and properly wash hands. - 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): Proper hot and cold holding temperatures
Nota del inspector (en inglés): In the upright warmer at the side of the kitchen, numerous corn dogs measured between 127F and 131F. Per staff, corn dogs had been reheated to 170F in the oven approximately 30 minutes prior, before then being placed into hot holding. In the upright warmer at the middle of the kitchen, uncanned roasted corn measured 129F. Per staff, corn had been uncanned and reheated to 170F in the oven approximately 45 minutes prior, before then being placed into hot holding. At the service line, chipotle sauces and ranch measured between 49F and 52F while maintained in squeeze bottles on top of ice packs, with ice packs not in contact with the majority of the sides of the squeeze bottles. Per staff, items had been placed out for lunch service less than 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] All aforementioned foods to be served or discarded by the end of lunch service. Instructed staff to increase the temperature setting of the upright warmers. Discussed the use of proper ice baths with the PIC. - Menor Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): No rodents, insects, birds, or animals
Nota del inspector (en inglés): Observed 5+ trash flies flying around the interior of the main kitchen area. Observed 3+ trash flies hovering around the self-service lines in the cafeteria. Per staff, they have difficulty in keeping the flies out given that the cafeteria doors remain open before and during service. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. - 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): Food contact surfaces clean, sanitized
Nota del inspector (en inglés): Observed an employee immersing dishes in chlorine sanitizer for less than 5 seconds during manual warewashing in the two compartment warewashing sink. Chlorine sanitizer measured 200 ppm in the right-side compartment of the aforementioned warewashing sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Instructed employee to dilute solution; Chlorine sanitizer remeasured 100 ppm. Instructed employee to re-immerse dishes in sanitizer for a minimum of 30 seconds.