Cisco Aramark

No se registraron infracciones en esta inspección.

• Crítica Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Time as a public health control; procedures & records
  Nota del inspector (en inglés): Fried onions measured 80F while maintained in a fryer basket above the fryer. Per staff, fried onions are intended to be subjected to time as a public health control; However time logs for the fried onions were not filled out. Employee was instructed to fill out time logs; Employee erroneously wrote 10:45AM. When questioned as to what time the onions had been fried (i.e. initially heat treated, thus rendering them a potentially hazardous food), employee stated 10:30AM. Numerous potentially hazardous foods at the salad station (front service line) subjected to time as a public health control were not logged, including roasted balsamic mushrooms, halal chicken, boiled eggs, various cheeses, and grilled onions. Per staff, they had a temp today and he had forgotten to fill out the time logs. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee properly filled out the time logs for the fried onions (10:30AM start). Items at the salad bar subjected to TPHC properly time logged.
• 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): Raw, ground beef stored above whole steaks in the walk-in cooler intended for meats. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin in sequential order of required cooking temperature.
• 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): Accumulation of yellow organic matter on the upper interior panel of the left-side ice machine. [CA] Food contact surfaces shall be maintained clean. Ensure to clean regularly to prevent buildup.
• 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 cooling methods
  Nota del inspector (en inglés): Salsa verde measured between 72F and 74F while maintained in a container in the walk-in cooler. Per staff, and per a time log that denoted when the item was initially cooked, item had been cooked at 8:06AM. Current time of measurement was 10:59AM, greater than two hours elapsed. Per the staff member who had cooked it, he had left it out before placing it into the walk-in cooler to cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Sasla verde was rapidly reheated to 200F. Staff restarted the cooling process.

• 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): 1) Handwash sink by dishwashing area observed to be missing running water. Other handwash sinks avaiable in connected kitchen area. [CA] Provide running water to handwash sink. 2)3-comp sink at the end of prep area observed to have no running water. Per operator 3-comp sink has water turned off due to leak. Main 3-compartment sink by dishwashing area observed to be fully functional.[CA] Provide cold and hot running water to 3-comp sink.
• 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): Raw chicken observed to be stored above raw beef. Raw shrimp observed to be stored above tortillas and produce. [CA] Store raw meats below ready to eat foods and produce. Ensure raw meat storage is such that raw meats with higher required cooking temperatures are stored below.
• 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, linens: Proper storage and use
  Nota del inspector (en inglés): Tongs for raw chicken observed to be stored such that handle is in direct contact with raw chicken. [CA] Store utensils such that handles are not in direct contact with food to prevent cross contamination. Recommend adding small container inside prep cooler insert to store tongs separately.
• 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): Walk in freezer connected to walk in cooler observed to be non operational. Left most walk in cooler condenser observed to be dripping water. [CA] Ensure equipment is repaired and in operational condition.