18 jun 2025 · Routine Inspection
Aprobado
- 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): Floor, walls, ceilings: built,maintained, clean
Nota del inspector (en inglés): In the kitchen area, by the drink prep station, and the storage by the back door, observed debris accumulation in the area. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage 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): In the kitchen area, in the salad prep unit, measured cut cherry tomatoes at 54F in the insert prep top. Per operator, cherry tomatoes prepared about an hour prior. In the kitchen area, in the drawer prep unit, measured cut cherry tomatoes at 64F. Per operator, cherry tomatoes prepared about 30 minutes prior. In the kitchen area, in the 2 door prep unit, measured deviled egg mixture between 54F and 75F. Per operator, deviled egg mixture is stored in the 2 door undercounter refrigerator and removed for use from within the past hour during service. In the bar area, in the 3 door undercounter refrigerator, measured orange juice at 50F, and liquid egg whites at 55F. Per operator, orange juice and liquid egg whites stored from the previous day. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. Ensure prepped potentially hazardous food items are cooled to 41F prior to storage in insert prep tops of prep units. [SA] Operator placed cut cherry tomatoes into ice baths to facilitate proper holding temperatures. Operator moved deviled egg mixture into the 2 door undercounter refrigerator to facilitate proper holding temperatures. Operator discarded liquid egg whites and orange juice.