23 jul 2026 · Routine Inspection
Aprobado
- 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): Warewash facilities: installed/maintained; test strips
Nota del inspector (en inglés): Lactic acid sanitizer test strips could not be provided for lactic acid sanitizer dispensed at the three compartment warewashing sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. - 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): Knives observed stored wedged between the crevices of prep coolers and prep tables at the cook-line. [CA] Equipment that contacts food shall be stored in a sanitary location. - 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): Hand wash station in the dish washing area partially obstructed by a step ladder placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction removed. - 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): Proper cooling methods
Nota del inspector (en inglés): Two large containers of cooked beans measured between 119F and 120F while maintained on a prep table at the side of the kitchen. Per staff, beans had been cooling for less than 30 minutes in ambient. [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] Beans were relocated to the preparation sink and placed into ice baths. - 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): Cooked beef measured 119F while maintained in a container that was hanging off the edge of the burner of the stove. Per staff, beef had been cooked less than 1 hour prior. House-made ranch and jalapeño aioli measured between 64F and 68F while maintained in an insufficient, melted ice bath to the side of the cook-line. Per staff, sauces had been placed into the ice bath 3 hours prior. Nacho cheese measured 126F and beans measured 127F while maintained in the countertop steam table to the right of the stove. Per staff, items had been heated and placed into hot holding less than 1.5 hours prior. Sliced cheddar measured 50F while overfilled in an upper insert of the right-side prep cooler at the cook-line. Per staff, cheese had been stored for less than 2.5 hours. Garlic in oil mixture measured between 44F and 46F while maintained in an upper insert of the left side prep cooler at the cook-line. Per staff, item had been stored for approximately 2.5 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some potentially hazardous foods were reheated to 165F and maintained hot. Other potentially hazardous foods were relocated to the lower portion of refrigeration units. Head chef turned up the setting on the steam table.