20 may 2026 · Routine Inspection
Aprobado
- Menor 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): Container of onion fritters subjected to time as a public health control observed labeled for discard time at 9:52AM while maintained out of temperature control at the pass-through window. Current time of inspection was 4:00PM. Per staff, a new batch had been just been placed into the container, and they had forgotten to change the label. [CA] Facility shall adhere to written SOP's for items subjected to time as a public health control. [COS] Container was properly time labeled for discard after 20 minutes of initially being fried, per facility's TPHC procedure. - 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): Employee observed loading soiled dishes into the mechanical dishwasher, then attempted to handle clean dishes after they had been run through the aforementioned dishwasher before being stopped and instructed to wash his hands. [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. (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] Employee properly washed his hands. - 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): Ambient of the prep cooler at the front service area measured between 50F and 51F. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below during all hours of operation. - 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): 5+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent potential contamination of food. - 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): Gaps greater than 1 inch observed in the ventilation hood baffle filters above the cook-line. [CA] Close gap to allow for the adequate ventilation of heat/grease. - 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): Three and a half cartons of milk, whipped cream, and various potentially hazardous sauces (blue cheese sauce, honey poppy sauce, tartar sauce, and cocktail sauce) measured between 50F and 53F while maintained in the prep cooler at the front service area. Ambient of the unit measured between 50F and 51F via probe. Per staff, milks had been maintained in the unit overnight, and sauces had been placed into the unit at 2:00PM (approximately 1.5 hours prior). Flour/seasoning mixtures measured between 46F and 49F while maintained in the upper inserts of the prep cooler near the fryer station. *Note: Presence of raw chicken in seasoning/flour renders the seasoning/flour potentially hazardous foods. Small bits of chicken observed in the in flour. Manager states that the elevated temperature is likely due to the lid of the prep cooler being maintained open. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Milk was voluntarily discarded. Sauces were relocated to the walk-in cooler. Manager states that a service request has been filed for the unit. Prep cooler lid was closed.