15 jul 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): MAJOR: Cheese measured to be 61F in prep cooler by warewashing area. Per employee cheese had been stocked in the last 30 minutes. Ambient temperature of reach in portion of cooler measured to be 59F [CA] Keep PHFs at 41F and below for cold holding. Ensure coolers can maintain ambient temperatures of 41F and below. [COS] Cheese was placed in ice bath to keep temperature until cooler can be repaired. MINOR: Corn ribs measured to be 130F. Per employee corn ribs were made in the last hour and placed immediately into upright warmer. Upright warmer measured to have ambient temperature at 142F. [CA] Keep PHFs at 135F and above for hot holding. [COS]Corn was reheated to 165F in oven prior to returning to upright warmer.