20 ago 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): Food contact surfaces clean, sanitized
Nota del inspector (en inglés): 1. Chlorine sanitizer measured 0 ppm in the upright mechanical dishwasher in the main kitchen area while not in active use. Upon investigation, observed the bottle of chlorine sanitizer feeding into the machine to be nearly empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employees swapped out the bottle of chlorine sanitizer. Chlorine sanitizer remeasured 50 ppm in the mechanical dishwasher. 2. Chlorine sanitizer measured 0 ppm in the under-counter bar dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. - 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 touching raw chicken, then attempted to handle a clean pan 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. - 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 two door upright cooler at the hallway leading into the kitchen, raita, curries, and masala measured between 46F and 47F, and cooked rice measured 56F. Ambient of the unit measured 47F via probe. Observed the gasket of the unit entirely missing in the center, between the two doors, with electrical wiring exposed. Per staff, cooked rice had been placed into the unit less than 3 hours prior, and the other items had been maintained in the unit overnight. In a pan to the left of the fyers, fried peppers measured 71F. Per the PIC, peppers should be placed into refrigeration following being fried. PIC stated that peppers had been fried less than 1 hour prior. On a prep table in the main kitchen area, a container of heavy cream measured 53F. Per staff, heavy cream had been removed from refrigeration less than 30 minutes prior. In the cold hold inserts of the cold table across from the cook-line, paneer, sliced tomatoes, and masala measured between 51F and 53F. Per staff, items had been placed into the cold table less than 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raita, curries, and masala maintained in the improperly functioning two-door upright was voluntarily condemned and discarded. All other items were relocated to adequate refrigeration or placed into proper ice baths. - 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): Observed raw shell eggs stored directly over cauliflower in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. - 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): Water at the hand sink at the room leading into the kitchen area measured 62F via probe. Per staff, this sink is seldom used. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. - 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): Sewage and wastewater properly disposed
Nota del inspector (en inglés): Observed the floor drain underneath the mechanical dishwasher completely clogged with wastewater and large amounts of food debris. No active overflow observed. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] Employees cleaned out the floor sink and pipe. Wastewater observed capable of draining. - 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 two-door upright cooler at the hallway leading into the kitchen measured 47F via probe. Observed the gasket of the unit entirely missing in the center, between the two doors, with electrical wiring exposed. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.