19 nov 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): 1. Grilled onions on a flat griddle measured between 98-138F at around 2:30 pm. Per PIC, they had been there since 11:00 am. 2. Tater Tots in the drawer cooler measured at 55F. Per staff they were unsure how long they were there as tater tots are not on their menu. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were time marked for discard after 4 hours of removal from temperature control. [COS] Tater tots were discarded by PIC.