16 jul 2025 · Routine Inspection
Aprobado
- 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): Observed several fruit flies in the facility. Observed back door was propped open. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food. Keep doors into the facility closed to prevent an entrance for 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): In the kitchen area, in the insert prep top of the 3 door prep unit, measured potentially hazardous foods between 45F and 58F including shredded cheese, sliced tomatoes, diced tomatoes, pesto, cheese curds, mushroom aioli, and cooked mushrooms. Per operator, potentially hazardous food items stored from 11:00am. Observed food items stored in secondary containers preventing direct contact with cold air from refrigeration. In the kitchen area, at the steam table, measured gravy and cooked rice stored between 120F and 128F. Per operator, gravy and cooked rice stored from 11:00am. Observed food items stored in secondary containers preventing direct contact with steam/hot water in the steam table. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. Discontinue use of secondary containers when storing potentially hazardous foods in the insert prep top of the prep unit, and in the steam table. [SA] Operator to serve potentially hazardous food items listed above until 3:00pm, for a total of 4 hours from when removed from temperature control or discard. - 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): In the back prep area, at the handwash station, observed a lack of paper towels in the paper towel dispenser. Nearby handwash station in the kitchen area was fully stocked with hand soap and paper towels. In the prep room, observed paper towels stored on shelf above the handwash station. [CA] Ensure all handwash stations are stocked with hand soap and paper towels within their respective dispensers.