9 sept 2025 · Routine Inspection
Aprobado
- 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): Inside two upright hot holding units: measured internal temperatures of cooked beef and pre-packed beef + rice meals to be 81F - 100F. Operator stated items had been held since 9:30am today (approximately 1 hour prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Cooked beef was immediately reheated to be prepped and packed. Meals will be picked up to be delivered to customers within the next hour, per normal procedure. Note: PIC stated prepacked meals come with cold salads, which may make it difficult to keep the meals at the required 135F. Discussed using TPHC as an option. PIC stated that there are usually two different batches made each morning, one around 6am and one around 9:30am. - 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): Thermometers provided, accurate
Nota del inspector (en inglés): A metal probe thermometer was not available upon request. [CA] Ensure all food employees have easy access to a metal probe thermometer so that they can measure internal food temperatures throughout the day.