6 oct 2025 · Routine Inspection
Aprobado
- Menor 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 cooling methods
Nota del inspector (en inglés): Observed plastic container of red beans cooling inside the two-door upright refrigerator measuring at 96F. Employee stated that the red beans were prepared about an hour prior. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below within an additional 4 hours. - Cool foods using approved containers which facilitate heat transfer, such as metal. - When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. - Crítica 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): Hand wash sink in the front service area lacked hand soap. Hand soap dispenser was not mounted on the wall and required employees to pick up the automatic dispenser. Employee stated that hands are usually washed in the restroom. Hand wash sink inside the kitchen was partially obstructed with a tumbler and ziplock bag of gloves. Hand soap not available at the hand wash sink in the only restroom. Mounted dispenser observed stocked with soap, however, dispenser was inoperable. A manual pump bottle of soap was also provided, however, bottle was empty. [CA] Handwashing facilities shall be equipped with warm water, handwashing cleanser, and single-use sanitary towels in dispensers. Ensure hand wash stations along with hand soap and paper towels are easily accessible and readily available at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed. Hand soap was provided at all sinks. * Note: - Employees shall properly wash hands immediately after using the toilet room and again when returning into the kitchen.