24 mar 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): Plumbing approved, installed, in good repair; proper backflow devices
Nota del inspector (en inglés): Pipe under the prep sink observed leaking. Standing water buildup observed on the floor directly underneath. [CA] Repair plumbing fixture and maintain in clean and good repair to prevent the attraction of vermin. - 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): Pink, slime-like buildup observed on the interior panel of the ice machine. [CA] Food contact surfaces shall be maintained clean. Ensure to clean regularly to prevent buildup and possible contamination of ice. - 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): A container of macaroni kept tightly wrapped with plastic, and a container of penne pasta kept tightly wrapped with plastic observed cooling while maintained in the walk-in cooler. [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. Potentially hazardous foods prepared from ingredients at ambient shall be cooled to 41F within 4 hours. *Note: Recommend maintaining uncovered to facilitate the cooling process. [COS] Items were uncovered. - 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): Roasted potatoes subjected to temperature control measured 96F while maintained in hot holding at the front service counter. Beef lasagna measured 106F, and vegetable lasagna measured 108F. Per staff, the potatoes had been roasted approximately 4 hours prior, and the lasagna had been cooked 1.5 hours prior. Salad with cheese measured 59F, and mixed vegetables with sliced tomatoes measured 64F while maintained in cold holding at the front service line. Per staff, items had been taken out of the walk-in cooler 2 hours prior. [CA] Potentially hazardous foods intended for temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. *Note: If potentially hazardous foods are unable to maintain at proper holding temperatures, facility may opt to subject items to time as a public health control (4-hour rule). Recommend utilizing deeper containers for items in cold-hold inserts at the front service line. [COS] Roasted potatoes were voluntarily discarded. Lasagnas to be served or discarded by 4:30PM. Salad with cheese and sliced tomatoes with mixed vegetables served or discarded by 4:00PM. - 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. 5+ dead cockroaches observed on the floor under the dry storage racks at the back of the facility. 3+ dead cockroaches observed on the floor in the dishwashing area. *No live activity observed* Facility provided the most recent pest control service report from 3/12/2026, conducted by Ecolab, which noted no vermin activity. [CA] Clean and sanitize area of dead cockroaches or old droppings. 2. 10+ drain flies observed in the kitchen area, especially concentrated in the back kitchen area near the soda syrup dispensers. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.