Rivian - Rivian Cafe

• Menor 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): Sliced tomatoes and sliced cheese measured 45F at the burger station across from the cooks line in a shallow ice bath. Chorizo measured 46F, and roasted tomatoes measured 49F at the salad bar prep fridge. Per PIC, these items were prepared 30 minutes prior for lunch service. [CA] Ensure that all potentially hazardous foods are held below 41F or above 135F. If using ice bath to cold hold, ensure that ice covers the entire height of the food storage container. If cold holding food in a prep fridge, ensure that food storage container is not blocked on the top or bottom to allow sufficient air flow to cool effectively. [COS] Operator added ice to the ice bath and submerged tomatoes and cheese. Operator relocated chorizo and roasted tomatoes to under prep fridge cooler to rapidly cool.

No se registraron infracciones en esta inspección.

• 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): Box of cut melon and salad with cut tomatoes observed to be kept at room temperature under prep table at pick up area. Per operator, all items are kept out during service and then returned to cooler at the end of service area. Cut melons measured to be 41F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Once PHFs are not long in temperature control and enter TPHC, facility may not return food back into temperature and PHFs shall be discarded. [COS] Employee labeled food with time and shall be instructed to discard salads and cut melon left out at the end of lunch. (11:30AM - 2:00PM). Facility shall admend TPHC policy to include the salads and cut fruit.
• 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, linens: Proper storage and use
  Nota del inspector (en inglés): Scoop in flour bin observed to have handle directly in contact with flour. [CA] Store scoops such that handle is not in direct contact with food.
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Food separated and protected
  Nota del inspector (en inglés): 1) Food at spot light station across from dinning area observed to be within reach of customers with no lids or sneeze guard. 2) Candy at free snack bar observed to be available in large bowl. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
• Crítica 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): Adequate handwash facilities supplied, accessible
  Nota del inspector (en inglés): Facility has set up separate service area in other side of the dining area away by door into courtyard. Service area observed to have employee dispensing open food and no handwash sink observed near by. Next nearest handwash stations are located next to doors to kitchen. Per operator cart is not a daily food operation. Facility shall serve food from back kitchen area where handwash sink is easily accessible. [CA] When providing open foods, food facility shall have fully stocked handwash facility near by easily accessible to employees. [COS] Facility may obtain satellite facility permit for station, for more information see EHinfo.org for submittal requirements.