31 ago 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): In the upright warmer at the side of the kitchen, cheese and sausage pizzas measured 108F, boiled eggs measured between 121F and 123F, and tater tots measured 116F. Per the PIC, items had been reheated to proper temperatures, but had been left out by one of the employees prior to being placed into the hot holding unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Potentially hazardous foods in the upright warmer to be served or discarded by the end of lunch service (less than 4 hours elapsed after initially being reheated).