19 ago 2026 · Routine Inspection
Aprobado
- Crítica 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): Food in good condition, safe, unadulterated
Nota del inspector (en inglés): At the warewashing area, observed an employee preparing raw chicken in the right-side compartment of the dedicated three compartment warewashing sink. Per owner, sink was recently used for warewashing; observed dirty dishes piled in the first and second compartments. Observed food buildup on the sides of the third compartment. Owner confirmed that sink was not sanitized prior to preparing raw chicken. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Instructed employee to voluntarily condemn and discard 20 lbs of raw chicken due to cross contamination. - 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): At the cook-line, observed a pot of coconut soup cooling in ambient temperature. Soup measured between 127F and 129F. Per staff, they intend to leave it outside until it cools down, and then relocate it to refrigeration. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Instructed employees to relocate soup to refrigeration. Discussed proper cooling methods with staff. Ensure preparation sink is unobstructed so that soups may be cooled using an ice bath. - 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): Warewash facilities: installed/maintained; test strips
Nota del inspector (en inglés): Outside the back door of the facility, observed a garden hose that is being used to fill a three compartment sink (located on the asphalt outside the back of the facility). Observed dirty dishes soaking in a red tub underneath the three compartment sink. Per the owner, they recently took this three compartment sink out of storage, and placed it behind the facility. Owner maintains that it is only used for pre-rinse; food is scraped off utensils/plates, placed into the three compartment sink outside the back of the facility, and then after soaking, it is relocated to the three compartment sink designated for warewashing located inside the back kitchen area of the facility. [CA] Warewashing shall be conducted in the approved, properly plumbed/installed three compartment sink located inside the permitted food facility. [COS] Employees removed the unapproved three compartment sink from the premises. Instructed employees to sanitize three compartment sink located inside permitted food facility, and to properly wash, rinse, and sanitize affected utensils. - 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): Observed a cook return through the back door of the facility, picked up a knife, and attempted to resume chopping raw beef before being stopped and instructed to de-glove and wash 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] Cook de-gloved and properly washed hands. - 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, linens: Proper storage and use
Nota del inspector (en inglés): Observed the preparation sink basin and adjacent integral drainboard completely filled with a variety of clutter, thus rendering it unusable. Observed an employee preparing raw chicken in the dedicated three compartment warewashing sink. [CA] Prep sink shall be used solely for food preparation. Three compartment sink shall be used solely for warewashing. - 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): Facility lacks a janitorial (mop) sink. *Note: Per owner, wastewater is disposed on the asphalt at the back of the facility. [CA] Facility may be required to install a mop sink. Further evaluation to follow.