28 ago 2026 · Routine Inspection
Aprobado
- 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): Prep cooler left side was measure 42 F and right side was measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, employee adjust the temperature setting because vegetables were freezing. Adjust the temperature setting so it can measure 41F and below. Hot sauces were kept at room temp for 4 hours and PIC thinks it is non PHF. The instructions on the container says it shall be refrigerated. [CA] PHFs shall be held at 41°F or below or at 135°F or above OR use the TPHC method and discard it after 4 hours. NOTE: All sauces were discarded.