9 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): In the countertop cold hold unit across from the cook-line, shredded cheese measured 51F, and sour cream measured 48F. Per staff, items had been placed into the unit at approximately 11 AM this morning. In the same area, in improper ice baths, house made sauces measured between 53F and 55F, and sour cream measured 60F. Per staff, items had been removed from refrigeration approximately 2 hours prior and placed into ice baths. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Shredded cheese and sour cream maintained inside the unit were voluntarily condemned and discarded due to time and temperature abuse. Instructed employee to add ice to sauces and sour cream held in improper ice baths. - Menor Problemas de agua, plomería o drenaje
El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
Redacción oficial (en inglés): Hot and cold water available
Nota del inspector (en inglés): Hot water observed turned off for both faucets at the three compartment warewashing sink; Handles do not dispense any hot water when turned. Hot water observed turned off for the hand sink outside the left-side walk-in cooler. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. [COS] Manager turned on diverter valves for both sinks. Water measured at greater than 120F at the three compartment sink, and 100F at the hand sink. - 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): Hands clean, properly washed; gloves used properly
Nota del inspector (en inglés): Observed manager putting his finger inside his ear, scratching inside, then opened the designated refrigerator for steaks before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. Or (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed manager to properly wash hands. - Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Demonstration of knowledge; food safety certification
Nota del inspector (en inglés): Multiple food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. - 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 5+ flies in the kitchen area, 5+ flies in the bar area, and 2+ flies in the men's restroom. Reviewed recent service report from Ecolab, which stated that traps were 25% full during service. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. - Menor Problemas de mantenimiento del local
Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
Redacción oficial (en inglés): Adequate ventilation/lighting; designated areas, use
Nota del inspector (en inglés): Observed a gap of approximately 1-2 inches in the ventilation hood filters above the main cook-line. [CA] Close gap to allow for the adequate ventilation of heat/grease. - Menor Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Proper eating, tasting, drinking, tobacco use
Nota del inspector (en inglés): Observed an employee eating ice cream while standing in the main kitchen area. Observed another employee drinking from an open cup while in the same area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees may drink from containers with tight fitting lids and straws.