Story Supermarket: inspecciones de salud – Santa Clara County, CA

17 mar 2025 · Follow-Up 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): Observed numerous flats of raw shelled eggs and prepackaged tofu maintained at the opened faced refrigerator adjacent to the meat refrigerator measuring between 50F to 55F. Observed numerous bags of raw whole chicken, portioned bags of raw chicken wings, and bags of raw pork maintained in inadequate ice baths with ice only touching the bottom. Items measured between 45F to 48F. [CA] PHFs shall be held at 41°F or below. [COS] Instructed employee to remove top half layer of ice so that PHF items sits lower inside the ice trough and container is able to maintain ice around PHF items. Raw shelled eggs and tofu were relocated to separate display refrigerators to immediately cool.
Menor Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): No rodents, insects, birds, or animals
Nota del inspector (en inglés): 10+ rodent droppings observed on top of cardboard placed on pallets of rice. Manager stated that facility is serviced twice per month. Pest control reports were provided for review. No signs of contaminated food observed. [CA] Clean and sanitize area of old droppings. The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
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 wash station at the meat department lacked hand soap. Employee stated that the manual pump bottle of hand soap was maintained behind the meat slicer next to the hand sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Ensure hand soap and paper towels are readily available and easily accessible at all times. [COS] Manual pump bottle of hand soap was relocated and maintained inside the wash basin.
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: Approved, in good repair, adequate capacity
Nota del inspector (en inglés): Display refrigerator where raw shelled eggs, tofu, and rice noodles are maintained measured between 50F to 58F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Technician arrived on site and adjusted temperature of the refrigerator. At end of inspection, temperature of the display refrigerator measured between 40F to 42F.

11 mar 2025 · Routine Inspection

Aprobado con condiciones

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): Person in charge present and performing duties
Nota del inspector (en inglés): At time of inspection, manager or "person in charge" not available. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Menor Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Proper eating, tasting, drinking, tobacco use
Nota del inspector (en inglés): Observed employee eating while packing green beans. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
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: Approved, in good repair, adequate capacity
Nota del inspector (en inglés): Observed storage shelves inside walk-in refrigerators with heavy rusting. [CA] Repair and/or replace rusted shelving.
Menor Problemas de agua, plomería o drenaje
El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
Redacción oficial (en inglés): Hot and cold water available
Nota del inspector (en inglés): Hot water not provided at the hand wash sink between the meat and seafood department. Cold water not provided at the hand wash sink outside of the walk-in refrigerators. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. - Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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): Numerous containers of raw meats placed directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Crítica 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 wash sink in the middle of the seafood and meat department lacked hand soap and was completely obstructed with cases of raw meat. Hot water was also not provided; faucet observed inoperable. Hand wash sink outside of the walk-in refrigerators lacked paper towels. Cold water was not provided; faucet observed inoperable; water provided was too hot to wash hands. Hand wash sink inside the only restroom for employees lacked hand soap. [CA] Handwashing facilities shall be equipped with warm water, handwashing cleanser, and single-use sanitary towels in dispensers. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand soap and paper towels were provided at hand wash stations. [SA] Employees are to temporarily wash hands at one-compartment of the two-compartment sink for washing produce, until cold water has been restored to hand wash sink.
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): Approximately 20-30 bags of bean sprouts maintained at the display refrigerator measured at 52F. Three to four half-gallon jugs of soybean milk and various containers of prepackaged to-fu pudding maintained out in ambient temperature measured at 65F. Manager stated that soy milk and tofu are delivered hot in the morning between 9-10:00 A.M., and that after a couple hours, items are relocated into the beverage merchandiser. Items are picked up by and exchanged for fresh product daily by supplier. Numerous flats of raw shelled eggs maintained at the display refrigerator at the right side of the facility measured between 47F to 48F. Baskets of raw shrimp and sea snails maintained in inadequate ice baths with ice only touching the bottom of the containers. Numerous prepackaged raw chicken and raw fish maintained in the same area with ice only touching the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Bean sprouts were relocated to another display refrigerator to immediately cool. Soy milk and tofu pudding were placed inside beverage merchandiser to immediately cool. A layer of ice was added to the top of the baskets of seafood and raw proteins.
Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Compliance with shell stock tags, condition, display
Nota del inspector (en inglés): Manager stated that shellstock tags are discarded immediately after the entire lot of live shellfish is sold. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
Menor Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): No rodents, insects, birds, or animals
Nota del inspector (en inglés): Observed customer walking around market with pet dog near opened food. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
Menor Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Nota del inspector (en inglés): Employees personal handbag stored on table where produce is being prepackaged. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Crítica 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): Observed employee actively eating while packaging green beans. When instructed to wash hands, employee wiped hands with gloves still donned on using a wet rag maintained inside the two-compartment food preparation sink. Observed meat department employee actively using cell phone and then conducting food preparation. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to remove gloves and properly wash hands.

Los registros provienen de Santa Clara County Department of Environmental Health. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.

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