18 feb 2026 · Routine Inspection
Aprobado
- 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): Sliced tomatoes measured 60F, sliced cheese measured 59F, and two containers of chipotle sauces measured 67F while maintained on the counter at the sandwich making station. Containers did not bear any labels. Per the manager, items are intended to be subjected to time as a public health control, and the usual standard operating procedure is to label them with two hour intervals; If items are not used within 2 hours, they are to be discarded. [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 (or less), and written procedures shall be readily available for review. [COS] PHF's maintained out of temperature control properly labeled with two hour intervals. - 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): Wall-mounted soap dispenser at the hand sink adjacent to the prep sink in the back kitchen area observed to be inoperable. Per the manager, the soap dispenser has been having issues and may require a battery replacement. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Manager repaired the soap dispenser. - 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): Thermometers provided, accurate
Nota del inspector (en inglés): Internal, circular dial thermometer placed inside the two-door upright cooler at the back of the dishwashing area is inaccurate by greater than 10F. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. - 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): Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Nota del inspector (en inglés): Employee keys stored directly over a clean cutting board on the storage racks directly across from the three compartment sink. Employee jacket stored in direct contact with single-use containers. Employee hat stored over clean utensils. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Ensure that employees utilize the storage lockers present for the storage of personal belongings. - 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 hot and cold holding temperatures
Nota del inspector (en inglés): Numerous potentially hazardous foods including turkey, beef, pepperoni, and pastrami measured between 44F and 46F while maintained in the two-door upright cooler at the back of the dishwashing area. Ambient of the unit measured 45F via probe. Per staff, the elevated temperature is likely owing to the continuous opening and closing of the unit. After leaving the unit closed for 10 minutes, ambient measured 41F. *Note: circular dial thermometer maintained inside the unit is inaccurate; thermometer read 19F Temperature logs observed on a clipboard to the right of the unit. Ensure that employees are reading from an internal thermometer, as opposed to the digital display on the unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that refrigeration units are capable of maintaining at 41F or below at all times that the facility is in operation.