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): 3-304.15(A) Gloves, Use Limitation (P) Observed soiled wipe cloths stored on food contact counters with 0 ppm sanitizer on them and employees were observed using them to clean off gloved hands and then immediately touching food and food contact surfaces. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Provided education to food employees and person in charge that a wiping cloth with no residual sanitizer concentration is a source of contamination to the gloves and the food that the gloves touch. Education provided. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observed vaious packages of raw meat stored above cooked foosa and vegetables n the walk in cooler. “FOOD shall be protected from cross contamination by: separating raw animal FOODS during storage, preparation, holding, and display from: Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and Cooked READY-TO-EAT FOOD” Person in charge to re arrange food. - 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): 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the walk in and reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection. - Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): 7-207.11 Restriction and Storage-Medicines (Pf). Observed personal medications with the first aid supplies stored above food storgae are. Medications must be stored away from customer food and food prep areas. Education provided and items moved. - 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): 3-304.14 (B) Wiping Cloths, Use Limitation (C) Observed wet wiping cloths stored on food contact surfaces between uses throughout the kitchen and on the food prep line without detectable sanitizer on them. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114. Education provided, soiled cloths removed for laundering, and new cloths placed in sanitizer solution buckets between uses upon request. - Hallazgo Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): 3-304.12 In-Use Utensils, Between-Use Storage (C).Observed ice scoop stored in the ice with the handle in the ice. Corrected on site. - 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): 3-304.15 (A) . Employees observed walking throughout facility doing multiple tasks with gloves on then handling food without a glove change and hand washing. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded whendamaged or soiled, or when interruptions occur in the operation.