3 sept 2025 · Routine
Aprobado
- 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): 3-501.16 Time/temperature control for food safety. Observed cooked chicken drums in the steam table at temperatures ranging from 112°F to 120°F, while other foods were found at 135°F. Time/temperature control for food safety shall be maintained at 135°F at all times during hot holding. Talked to the kitchen manager, and she states she cooked the chicken drums to a minimum temperature of 165°F. The chicken had been cooked for less than an hour and a half, so it was safe to serve.