3 sept 2025 · Routine
Aprobado
- 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): 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf). No procedures on site for educating staff how to clean-up of vomiting and diarrheal events. A clean-up of vomiting and Diarrheal Events is necessary to have on site. Education provided with inspection. - 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): 5-205.11(B) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed dishes being dumped and rinsed in the front hand sink. A HANDWASHING SINK may not be used for purposes other than handwashing. The front two compartment sink needs to be kept as a two compartment sink and not have one side blocked for dish drying. Education provided. - 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): 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner. 3-602.11 Food Labels (Pf) Baked food items sale lack needed labeling. Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the name. Corrected through education.