6 nov 2025 · 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): Pasta, sliced tomatoes, and sour cream measured in the range of 48F-54F while maintained in the cold-hold table in the employee breakroom. Per staff, items had been relocated from the main kitchen to the employee breakroom 1 hour prior. Motor underneath the cold-hold table did not appear to be running. [CA] Potentially hazardous foods intended for cold holding shall be held at 41F or below to prevent the growth of bacteria. Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below. [SA] PHF's to be served or discarded by 5:00 PM (4 total hours elapsed). ____________ Minor violation: Milk and yogurt measured 45F-49F while maintained in the upright refrigerator in the employee breakroom. Ambient of the unit measured 49F via probe. [CA] Potentially hazardous foods intended for cold holding shall be held at 41F or below to prevent the growth of bacteria. Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.