4 mar 2026 · Routine Inspection
Aprobado
- 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): Employee observed chopping, preparing, and marinating copious quantities of raw beef directly next to a case of uncovered tomatoes. [CA] All food shall be separated and protected from possible contamination. - 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): Cooked beef measured 124F while maintained in the upright hot holding unit in the back kitchen. Per staff, it had been cooked and placed into the unit 2 hours prior. PIC stated that it was possible that it may have been left out after being cooked. Shrimp measured 125F, and beef measured 125F while maintained in the steam table at the front service counter. Per staff, shrimp had been cooked 3 hours prior, and beef had been cooked less than 1 hour prior. Diced tomatoes measured 46F, kimchi measured 46F, and tofu measured 52F while maintained in the two-door upright cooler to the right of the entrance of the back kitchen area. Per staff, diced tomatoes and kimchi had been maintained in the unit overnight, and tofu had been placed into the unit 2 hours prior. Roe measured 62F, and cheese measured 61F while maintained in the upper inserts of the right-side prep cooler (oriented facing the dining area of the food court). Guacamole with sliced tomatoes, containers of diced tomatoes, and various cheeses measured between 52F and 56F while maintained in the lower portion of the unit. Ambient of the lower portion of the unit measured 55F via probe. Per staff, items had been maintained in the unit since this morning, or since last night. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Cooked beef in upright warmer reheated to 165F. Shrimp voluntarily discarded. Beef in steam table reheated to 165F. Manager turned up the setting on the steam table. Diced tomatoes and kimchi voluntarily discarded. Tofu relocated to alternate refrigerator. Roe, various cheeses, diced tomatoes, and guacamole containing diced tomatoes voluntarily discarded. - 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): Employee observed dumping copious amounts of raw meat juices into the middle compartment of the three compartment sink. [CA] Ensure that the prep sink is used for food preparation, and that the three compartment sink is used only for dishwashing so as to prevent possible contamination. - 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): Manager observed knocking a knife into the right-most compartment of the three compartment sink. The right-most compartment observed to have bits of raw meat and juices inside the compartment. Manager proceeded to spray down the knife and attempted to place it back onto the magnetic knife rack holder next to other cleaned knives. Upon being stopped and instructed to properly sanitize the knife, manager admitted that he was slightly nervous and understood proper equipment sanitation procedure. Manager proceeded to prove as such as he set up the three compartment sink, and then properly washed, rinsed, and sanitized the aforementioned knife. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). - 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 to the right of the entrance of the back kitchen measured 46F via probe. Ambient of the right-side prep cooler (oriented facing the dining area) measured 55F via probe.