2 mar 2026 · Routine Inspection
Aprobado
- Menor Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): Equipment, utensils: Approved, in good repair, adequate capacity
Nota del inspector (en inglés): Ambient of the left-side sushi display case at the sushi area measured 44F via probe. Per staff, all potentially hazardous foods stored in the unit had been prepared less than 2 hours prior, and were to be served or discarded by the end of lunch service. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. - Menor Problemas de agua, plomería o drenaje
El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
Redacción oficial (en inglés): Hot and cold water available
Nota del inspector (en inglés): Water measured 117F at the three compartment dishwashing sink. Water measured 109F at the prep sink at the front service line at the "global" area. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. - 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): 5+ fruit flies observed throughout the kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. - 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): Employee observed touching hair and face, then continued onto food preparation. [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. (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. - 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): 1. Raw chicken stored over pork and canned tuna in the walk-in cooler intended for animal products. [CA] All food shall be separated and protected from possible contamination. Store all raw meat or other raw products of animal origin in sequential order of required cooking temperature. 2. Numerous ready-to-eat bento boxes observed stored on counters directly in front of consumer foot-traffic, and lacked any method of preventing sneeze/splash contamination from passerby. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. - 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): Wiping cloths: properly used, stored
Nota del inspector (en inglés): Quaternary ammonium sanitizer measured 100ppm or less in multiple wiping cloth buckets. Employees observed using wiping cloths to wipe down food contact surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). - 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): Adequate handwash facilities supplied, accessible
Nota del inspector (en inglés): Handwash sink to the right of the back kitchen entrance obstructed by a speedrack. *Note: Additional, available handwash station located nearby. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. - 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): 1. High temperature sanitizing rinse measured 159F at utensil contact in the mechanical dishwasher during active warewashing. High temperature sanitizing rinse subsequently measured 158F, and 159F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 2. Cleaned, wet containers stacked up on drying racks in a manner that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. - 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): Two containers of chicken measured 123F, and 124F respectively while maintained in the upright warmer intended for service at the "gather" area of the front service line. Per staff, items had been cooked 2.5 hours prior and placed into hot holding. Bacon wrapped chicken measured 119F, and eggplant rollatini measured 117F while maintained in the upright warmer intended for service at the "global" area of the front service line. Per staff, items had been cooked 45 minutes prior and placed into hot holding. Chicken measured 124F, eggplant rollatini measured 109F, beef measured 113F, and grilled vegetables measured 117F while maintained at the various stations at the front service line. Per staff, items had been prepared between 45 minutes and 2.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below or at 135F or above to prevent the growth of bacteria. *Note: Facility may opt to subject items to time as a public health control if items are unable to be maintained at 135F or above. [COS] All items to be served or discarded by the end of lunch service (4 hours or less elapsed).