5 nov 2025 · 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): Compliance with variance/ROP/HACCP Plan
Nota del inspector (en inglés): In the walk-in refrigerator, observed multiple ROP (vacuum sealed) items including cooked pickled asparagus, cooked pickled green tomatoes, cooked pickled okra seeds, and cod consomme stored without date and time labeling. Per operator, ROP items stored from the previous day. [CA] All ROP in use with exemption of an approved HACCP plan shall be labeled with date and time, and removed from packaging with 48 hours or discard. ANy ROP intended to be stored from more than 48 hours shall require an approved HACCP plan from California Department of Public Health (CDPH). ROP intended to be stored for less that 48 hours requires submittal of a standard operating procedure (SOP) to Department of Environmental Health. Provide to district inspector at frank.leong@deh.sccgov.org within 5 business days. [SA] Operator placed date and time onto ROP packages. - 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): In the kitchen area, at the 4 door undercounter refrigerator, measured ambient air temperature at 54F. In the bar area, at the 2 door undercounter refrigerator, measured ambient air temperature at 45F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods cold at 41F and below. Discontinue use of refrigeration until properly repaired. - 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): At the ice machine, observed accumulation on the inner panel. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice). At the upright warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer is maintained at 50 PPM at the warewash machine to allow for proper cleaning and sanitizing of utensils and equipment. - 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 kitchen area, at the 4 door undercounter refrigerator (left side of the kitchen from entrance), measured potentially hazardous foods including cream, soymilk, cooked mushroom, cooked cabbage, cooked onion, cod mousse, and fish stored between 55F and 65F. Measure ambient air temperature of 4 door undercounter refrigerator at 54F. Per operator, all potentially hazardous foods stored in the 4 door undercounter refrigerator for about an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved all potentially hazardous foods to the walk-in refrigerator to facilitate proper holding temperatures.