22 sept 2026 · Routine Inspection
Aprobado
- 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): 1. Mac and cheese held on the electric range was found measuring between 115-130F. Per PIC, they finished cooking it around 30 minutes prior. PIC stated they were awaiting serving size directions from their central kitchen to portion out the mac and cheese. 2. Orange chicken over rice in the hot hold box measured between 112-135F. Per PIC they finished assembling the boxes and placed them into the hot hold box about 1.5 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Mac and cheese was reheated on the range to a minimum of 165F. [COS] 2. Orange chicken and rice was reheated to 165F in the oven.