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): 22. Time/Temperature Control for Safety Food, Cold Holding. Observed Deli Meat and cheese in the reach in refrigerator at the sandwich prep station holding at 44-46°F. These items were placed in this reach in refrigerator from larger walk-in cooler that is at 37 °F this morning. No evidence of food temperature monitoring at this unit. 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature control for safety foods shall be maintained a 41°F or less. Person in charge removed deli meat and cheese and place back in walk in refrigerator for rapid cool down. Person in charge will monitor this unit by using probe thermometer and temperature log routinely until determined if the unit is holding temperatures properly. - 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): 16 - Food contact surfaces; cleaned & sanitized. Observed solution in sanitizer bucket with wiping cloths, used to wipe down surfaces in food prep areas in the sandwich prep area upstairs and under the microwave in the cafe downstairs, reading at 0 PPM quaternary ammonium. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Person in charge refilled sanitizer buckets and rechecked the concentration which was at 200-400 PPM quaternary ammonium. Test strips should be available to staff at all times and used routinely to assure sanitation of food contact surfaces is occurring.