7 may 2026 · 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): Food contact surfaces clean, sanitized
Nota del inspector (en inglés): Employee observed properly washing, rinsing, and sanitizing using quaternary ammonium in the three compartment dishwashing sink. After the final sanitization step, employee observed dropping a large, plastic container on the floor. Employee picked it up, sprayed it down with hot water, and then stacked it up to dry on the drying rack maintained on the right side integral drainboard of the three compartment sink. Nearby employee intervened (prior to specialist intervention) and instructed employee to re-wash, rinse, and sanitize affected container. Other staff present explained that the employee was relatively new. Employees proved knowledgeable in cleaning and sanitization of food contact surfaces. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee properly washed, rinsed, and sanitized affected container, and any containers it had come into contact with after contacting the floor. - 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): Honey walnut shrimp measured 123F while maintained in hot holding at the front service line. Per staff, honey walnut shrimp had been cooked 30 minutes prior to a temperature of greater than 165F. Staff stated that the issue was likely due to their new operating hours, owing to which they did not turn the hot hold unit on for an extended period of time to allow it to warm up prior to placing the honey walnut shrimp into hot holding. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Honey walnut shrimp reheated to 165F and placed back into hot holding. Honey walnut shrimp remeasured holding at 150F or above approximately 30 minutes later.