3 sept 2025 · Routine
Aprobado
- Hallazgo 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): 05 - Procedures for responding to vomiting and diarrheal events No written procedures for responding to vomiting or diarrheal events available in establishment. 2-501.11 Clean-up of Vomiting and Diarrheal Events; A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. Inspector provided copy of written procedure via email. Education provided - Hallazgo 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): 08 - Hands clean & properly washed Observed employee handeling soiled equipment, taking equiment to the dish washing area, removed gloves, entered walk in unit to gather raw vegetables for prep, return to food prep area and donned new gloves without washing hands prior to doning gloves or when changing tasks. 2-301.14 When to Wash Food employees shall wash their hands immediately before engaging in food preparation and after handling soiled equipment or utensils, during food preparation, as often as necessary to remove soil and contamination when changing tasks and before donning gloves to prepare ready to eat foods. Person in charge spoke to employee, instructing employee to wash hands before doning gloves to prep food, and when removing gloves and changing tasks. - Hallazgo 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): 23. Proper date marking and disposition Observed a container of cooked beans and corn date marked 11/4, a container of red salsa and a medley of cooked zucchini, yellow squash and carrot with no date mark in the walk in refrigerator. 3-501.17(A) Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1 3-501.18 (A) (2) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. (A) A FOOD specified in 3-501.17(A) shall be discarded if it Is in a container or PACKAGE that does not bear a date. Person in charge discarded items. Education provided. - Hallazgo Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): 41. Wiping cloths; properly used and stored Obseved wet wiping cloths on food prep counter, being used and held on the counter. 3-304.14 Wiping Cloths, Use Limitation. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 Food employee filled sanitizer bucket with appropriate sanitizer solution (quaternary ammonia reading at 300-400 PPM) and placed wiping clothes in bucket. Education provided.