30 sept 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): Wiping cloths: properly used, stored - Crítica Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Time as a public health control; procedures & records
Nota del inspector (en inglés): Observed garlic in oil unmarked with a start time or end time for Time as a Public Health Control procedures. Per PIC, garlic was placed there within the past 15 minutes. [CA] If using Time as a Public Health Control (TPHC), ensure that all potentially hazardous foods under TPHC are clearly labeled with a start time or end time of the four hour window that the food can be served. Once four hour time window has passed, the food must be discarded. [COS] Operator labeled the garlic in oil - 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): Mop sink water measured 118F. [CA] Ensure that all hot water temperatures in the facility at three compartment sinks, prep sinks, and mop sinks reach a minimum of 120F. - Menor Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): Equipment, utensils: Approved, in good repair, adequate capacity
Nota del inspector (en inglés): Observed brown shaded water leaking from ceiling near the wok station in kitchen. There is no contact from the leak with any food or food contact surfaces. Leaking has alternated between heavy and slow, steady dripping. Operators have used buckets to contain leaking temporarily. Per PIC, only fried rice and chow mein are made at this wok station. Per maintenance technician, the leaking is from a faulty AC duct and collecting rust as it falls down, contributing to the shaded brown color. [CA] Ensure that all equipment in the food facility is in good repair and free of leaks. [SA] PIC has been instructed to cease use of this wok station until leak has been repaired to eliminate risk with contamination. Chow mein and fried rice cooking procedures have been moved to other woks in the kitchen. Maintenance technician is onsite a the time of this report and actively working on this issue. Note: Before inspectors left facility, maintenance technician has provided evidence that leak was fixed and stated that the insulation with water will still leak for a while until it dries. PIC has been informed once leak has stopped for at least an hour that operation at wok station may resume as usual.