21 may 2026 · 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): Numerous salted eggs measured 72F while maintained in a 10 gallon tub of water covered with plastic wrap while stored on a lower shelving unit in the dry storage room. Per staff, the salted eggs had been curing for approximately 2-3 weeks. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Facility shall obtain a HACCP plan issued by the California Department of Public Health if they wish to continue curing eggs in ambient. [COS] Salted eggs were voluntarily discarded. Head chef and manager agreed to discontinue the process. - 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): Adequate handwash facilities supplied, accessible
Nota del inspector (en inglés): Colander of spinach observed in the basin of the hand sink in the kitchen. Wall-mounted soap dispenser is broken. Soap provided in a pump bottle maintained on the left-side drainboard of the preparation sink located adjacent to the hand sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be used for no other purpose than handwashing. - 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): Cutting boards stored directly on the floor. Knives stored wedged between prep coolers/prep tables. [CA] Equipment contacting food shall be stored in a sanitary location. - 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 chopping up raw beef, then proceeded to pick up a takeout box full of ready-to-eat customer food. No direct contamination of food observed. Employee was instructed to put down the box and wash his hands. Employee proceeded to rinse his hands in the hand sink, before then being instructed to use soap. Employee observed cooking at the wok line, put his gloved his finger in his mouth, then attempted to resume cooking before being stopped and instructed to wash his hands. Employee attempted to rinse gloved hands in the preparation sink before then being instructed to unglove and wash hands in the hand sink. [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] Employees washed hands using soap. - Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Demonstration of knowledge; food safety certification
Nota del inspector (en inglés): Food handler cards could not be provided. Per the manager, employees are actively working on obtaining food handler certification. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.