3 sept 2025 · Routine
Aprobado
- 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): 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperature Dish machine final rinse 155 deg. F. at plate surface. Dish machine shall reach 165 deg. F (180 deg. F at manifold) for hot water sanitization. Sanitizer solution will be used to sanitize dishes until dishmachine is repaired and reaching 165 deg.F. 4-501.114(F)(1)-(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization – Temperature, pH, Concentration and Hardness Sanitizer dispenser producing less than 200 ppm Quaternary Ammonium sanitizer, sanitizer concentrate not pulling through line. No test strips available. Provide 200-400 ppm Quaternary Ammonium sanitizer or per manufacturer instructions. Provide and use test strips to check sanitizer concentration regularly. Stearamine tablets available for use until dispenser repaired. - 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): 3-501.14 Cooling Potato salad cooling in large 12-inch deep container in insufficient ice bath, 95 deg. F in center after 1 hour, cooling at a rate of 10 deg.F per hr. Cooked potatoes in 12-inch deep covered container in walk-in, 71 deg. F. Hot foods shall be cooled: (1) From 135ºF to 70°F within 2 hours; and (2) to 41°F in the next 4 hours or less. Room temperature prepared foods (cut lettuce, tuna salad) shall be cooled from 70°F to 41°F within 4 hours or less. Use approved methods, including • Solid foods: Break down food into shallow 2-inch pans uncovered or loosely covered in walk-in cooler or freezer. • Liquids: (1) Ice bath with ice water up to level of food in container, stirring regularly (2) Ice wand used with ice bath or refrigeration, stirring regularly • Blast chiller or other approved equipment Potato salad broken down into smaller portions and cooled uncovered in walk-in.