12 may 2026 · Routine Inspection
Aprobado
- 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 handling dirty dishes, then attempted to handle clean dishes that had been ran through the mechanical dishwasher before being stopped. Employee observed cracking raw shell eggs, then proceeded to handle containers of food and attempted to handle clean bowls before being stopped. Employee observed picking up a utensil from the floor, then returned to food preparation without changing gloves or washing hands. [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. [COS] Employee changed gloves and properly washed their hands. - 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 walk-in cooler measured 47F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. - 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): Nonfood contact surfaces clean
Nota del inspector (en inglés): Excessive buildup of coffee staining on the metal shelving in the cabinet located underneath the coffee dump sink in the kitchen. [CA] Maintain clean to prevent the attraction of vermin. - 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): Rice measured 83F while maintained in a warmer at the self-service line. Per staff, it had been placed there 3 hours prior. Various milks measured between 41F and 49F while maintained on a cold plate at the self-service line. *Note: Consider subjecting items to time as a public health control (4-hour rule) if they are unable to be maintained at proper holding temperatures Raw shell eggs measured 55F while maintained in an improper ice bath at the grill station. Per staff, eggs had been taken out of refrigeration 2 hours prior. Staff states that they usually utilize the eggs quickly; however, due to an alternative special being offered today, the eggs had gone mostly used. Numerous potentially hazardous foods measured between 47F and 49F while maintained in the walk-in cooler. Ambient of the unit measured 47F via probe. Per staff, the elevated temperature of the unit was due to staff opening and closing the unit during deliveries earlier this morning. Employee stated that the unit had measured at 41F earlier this morning. Spoke with the PIC, who states that the walk-in cooler has been having issues and they currently have an order filed to replace the condenser unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Rice and milk were discarded at the end of breakfast service (9:30AM, i.e. within 4 hours of initially leaving temperature control). Raw shell eggs relocated to refrigeration. After leaving the door of the walk-in closed for approximately 45 minutes, ambient of the unit measured 47F via probe. Employees relocated all potentially hazardous foods in the walk-in cooler to alternative refrigeration units. - 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): Staff could not provide a method for testing the high temperature sanitizing rinse of the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.