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): 2-102.11 Demonstration All staff present at time of inspection and manager via a phone call did not know what temperature time control for safety food (TCS) needed to be kept at. As a result of this lack of knowledge, the store has a process where they leave raw cookie dough out without time or temperature control as they were unaware either were required. Additionally, staff did not know what a time controlled for safety (TCS) food was or that raw egg whites were a TCS food. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The most basic of these requirements is knowing that all animal foods, including raw egg whites, are a TCS food, and that TCS foods must be stored at 41°F and under or 135°F and over. Managers and operators at facility need immediate food safety training. - 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(A) Time/Temperature Control for Safety Food, Hot and Cold Holding(P) 3 sheet pans of raw cookie dough were observed next to the ovens holding a temperature of 65°F. The cookie dough is made with raw egg whites that require refrigeration per manufacturer packaging. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 135°F or above or (2) At 41°F or less Staff stated they did not know how long cookie dough had been store outside of temperature control but that it had been at least 4 hours as the sheet pans were out when they arrived at their shift. Raw cookie dough cannot be stored outside of temperature control for any duration of time let alone 4 hours. Cookie dough discarded by staff at time of inspection. Staff is in need of additional food safety education.