20 may 2026 · Routine Inspection
Aprobado
- 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 handle of the preparation sink is inoperable. Water measured at 72F. Water measured at 117F maximum from the faucet at the three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. - Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Nonfood contact surfaces clean
Nota del inspector (en inglés): Cabinet underneath the soda machine at the front service area observed to have accumulation of old food debris/staining of shelf. [CA] Maintain clean to prevent the attraction of vermin. - 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 reheating procedures for hot holding
Nota del inspector (en inglés): Meatballs measured 61F while maintained in the microwave. Per the employee present, she had taken them out of the walk-in cooler less than 15 minutes prior, and had been reheating them for approximately 7 minutes. When instructed to properly reheat the meatballs, employee proceeded to reheat meatballs for an additional 8 minutes in the microwave, and then placed them into the steam table. When asked if they were done reheating, employee gave assent; However, meatballs in marinara measured 72F. *Note: Ensure steam table is turned on and allowed time to heat up prior to placement of potentially hazardous foods inside. [CA] RTE food from commercially processed, hermetically sealed container shall be reheated to >135°F for hot holding. Ensure microwave is properly operable and in good repair. [COS] Meatballs were placed back into the microwave and reheated to 169F, and thereafter placed back into the steam table. - Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Floor, walls, ceilings: built,maintained, clean
Nota del inspector (en inglés): Floor underneath the transformer box at the back kitchen is deteriorated and has accumulation of debris. [CA] Maintain floors clean and in good repair to prevent the harborage of vermin. - 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): 1. Expanding foam has been used to seal the pipe connection underneath the hand sink. Foil appears to have been wedged in between the crevice of the front service counter and the wall (near the steam table). [CA] Discontinue the use of unapproved materials to seal. Aforementioned materials are not of durable construction and may provide harborage for vermin. 2. Facility has installed unapproved wooden support beams in the back storage area, above the water heater and the mop sink. [CA] Paint/varnish wood, or else remove to prevent the harborage of vermin. Surfaces shall be smooth, durable, cleanable, and nonabsorbent. - 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): Numerous cardboard boxes observed stacked up in the following locations: - In a pile on the floor of the back storage area - In a pile on a prep table next to the water heater [CA] Remove cardboard to prevent the harborage of vermin. - 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): 1. One dead cockroach observed on the floor in the back storage area. *No other evidence of cockroaches observed* Sticky traps observed clear of activity. Employee provided pest control report conducted by Ecolab 5/11/2026, which noted no vermin activity. [CA] Clean and sanitize area of dead cockroach. Continue to work with pest control. 2. Three flies observed in the back kitchen area, near the soda syrup dispensers and the mop sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. - 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): Hands clean, properly washed; gloves used properly
Nota del inspector (en inglés): Employee present observed handling cash and a receipt, then proceeded to begin assembling a customer's sandwich without first washing their hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Employee washed their hands. - Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Food contact surfaces clean, sanitized
Nota del inspector (en inglés): Quaternary ammonium measured 0 ppm from the dispenser at the three compartment sink. Per manager, dispenser is currently broken, and she has ordered a replacement but has not had time to drop it off at the store yet. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Maintain quaternary ammonium dispenser in good repair. [SA] Employee disconnected the bag of quaternary ammonium dispenser from feed tube and demonstrated manual dilution of sanitizer in three compartment sink.