Sam & Curry

No se registraron infracciones en esta inspección.

• Menor Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
  Nota del inspector (en inglés): Observed mops were stored with the heads sitting in the mop sink. [CA] When not in use, mops must be hung to allow them to air-dry without contaminating other surfaces.
• 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): Observed multiple opened plastic bags of spices were tied shut. [CA] After opening prepackaged food, the food must be stored inside a rigid container with a tight-fitting lid.
• 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): The kitchen's front handsink was obstructed by the following: 1. A prep table permanently attached to the front of the handsink 2. Multiple items (including a pitcher, seasoning shakers) were stored directly in front of the sink, on the prep table. 3. A trash can stored to the right of the handsink 4. The wall-mounted soap dispenser (located right of the sink) is not accessible to employees trying to wash their hands from the left side. Note: Per employees and PIC, kitchen employees only use the handwash sink located at the rear of the kitchen, and never use the front one. [CA] Handsinks must be accessible so that handwashing is not only possible, but likely. [SA] The items on the prep table and the trash can to the right were removed. FACILITY MUST PROVIDE ANOTHER SOAP DISPENSER THAT IS ACCESSIBLE TO SOMEONE STANDING ON THE LEFT SIDE OF THE SINK. **REPEAT VIOLATION.*** Repeat violations may result in further enforcement action, including office hearings.
• 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): Observed employee dropped a glove onto the floor, then picked it up and resumed putting it on. Inspector instructed employee to discard the glove and wash his hands. When he washed his hands at the front handwash sink (while standing on the left side of the sink), he only rinsed his hands for a few seconds and did not use soap. Inspector then instructed him to use soap, but the employee could not reach the soap dispenser, which was mounted on the wall on the right side of the paper sink. He then walked to the handwash sink at the back of the kitchen and washed his hands with soap and water. [CA] After contaminating hands, hands must be immediately washed with soap and water for 15 seconds.
• Crítica 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): Observed mold-like substance on the inside of the water dispenser nozzle at the customer self-service water dispenser. [CA] Keep food contact surfaces clean and sanitized. [SA] PIC was not able to immediately thoroughly clean and sanitize the dispenser nozzle. PIC placed a sign saying "OUT OF ORDER" on the machine, and also shut off the dispenser so that customers cannot use it.

• 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 cooling methods
  Nota del inspector (en inglés): Cooked potato curry cooling in the walk in fridge measured 42-44F and has been cooling since yesterday per PIC. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Item was voluntarily discarded.