16 oct 2025 · Routine Inspection
Aprobado
- Menor 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): Overnight oats, puddings, sandwiches, and salads were found in the open air cooler still cooling down from preparation and were observed to be in individual packaging. Food items were also stacked in a way to limit air flow. [CA] Properly store cooling foods in such a way to allow proper air flow. Encourage cooling foods completely in a walk in cooler before placing in the open air cooler for service. [COS] Staff moved half of the product into the walk in cooler to facilitate rapid and proper cool down. Per staff they had packaged the food in the main kitchen about 45 minutes prior.