3 sept 2025 · Routine
Aprobado
- 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): 8. Hands clean and properly washed Observed food employee leave their station at drive thru window, go to the back of the restaurant, go through the door of the walk in refrigerator, then through the door of the freezer, then return to the window station and proceeded to fill containers with hot fries using utensils and without washing hands. 2-301.14 When to Wash: FOOD EMPLOYEES shall clean their hands immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and after handling soiled EQUIPMENT, During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; after engaging in other activities that contaminate the hands. Corrected on site, supervisor educated staff on washing hands when returning to station after leaving and returning, and/or changing tasks. 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): 10. Adequate handwashing sinks properly supplied and accessible Observed handwashing sink in the women’s bathroom without handwashing signage. 6-301.14 Handwashing Signage: A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Corrected during inspection, inspector provided handwashing stickers in English and Spanish for handwashing sink. Manager affixed stickers. Education provided. - 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): 24. Time as a Public Health Control; procedures and records Observed sliced tomatoes in the cold top without time to discard marked on the sticker. Time as a Public Health Control 3-501.19 2(D): Time controlled for safety (TCS) food item must bear a label indicating the time that is 4 hours past the time the item was removed from cold holding. Corrected during inspection. The manager confirmed the time the sliced tomatoes were removed from the walk-in refrigerator and placed in the cold top, then recorded the time that item should be discarded.