11 ago 2026 · Routine Inspection
Aprobado
- Menor Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): Consumer self service does prevent contamination
Nota del inspector (en inglés): 1. At the middle of the consumer self-service buffet area, observed uncovered granola and raisins offered for self service that lacked lids, sneeze guards, or any form of preventing sneeze/splash contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. 2. At the edge of the bar counter, observed uncovered apples offered for consumer self-service accompanied by a sign stating "pre-washed". [CA] Provide lids or sneeze guards for fruits with consumable outer skins, or else place a sign stating "wash before eating". - 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): Hand sink at the entrance to the kitchen area observed partially obstructed with a trash can and rolling cart maintained directly in front. Hand sink at the bar observed partially obstructed by a tub of clean linens maintained on the ledge directly in front/over the wash basin of the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed. - 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): On a speed rack in the walk-in cooler, observed raw sausages stored directly over bacon. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin in progressive order of required final cooking temperature from top to bottom. - 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): At the cook-line, on a prep table under a heat lamp, a bowl of cooked peppers and onions measured between 99F and 100F. Per staff, items had been cooked between 1 hour and 1.5 hours prior. At the cold-hold inserts at the buffet self-service area in the dining room, a platter of deli meats and cheeses measured between 54F and 56F, and a platter of sliced tomatoes measured 53F while maintained on platters on top of ice filled stainless steel inserts with bottom of platters not in contact with ice. Per staff, items had been placed out for breakfast service between 2 hours and 3 hours prior. *Note: Consider subjecting items to time as a public health control (4-hour rule) [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS/SA] Cooked vegetables were reheated and placed into an upright hot holding unit. Items at the cold-hold self service line were served or else discarded by the end of breakfast service.