3 sept 2025 · Routine
Aprobado
- Hallazgo Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): 2. Certified Food Protection Manager Observed person in charge had expired CFPM certificate 2-102.12 Certified Food Protection Manager (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Person in charge agrees to recertify as CFPM and send certificate to inspector by 11/18/2025. - 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 front of house lacking handwashing signage and paper towels. Food employee stated they rinse food containers in the handwashing sink at the front of the house. Handwashing sink beside 3 compartment sink blocked by mop, mop bucket on wheels, a trashcan and soiled linen basket. 5-205.11 Using a Handwashing Sink. (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. 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 6-301.20 Disposable Towels A HANDWASHING SINK shall be provided with single use paper towels Corrected during inspection. Person in charge adequately supplied all handwashing sinks and educated staff regarding handwashing sink usage. Inspector provided handwashing signage and person in charge affixed to front of the house handwashing sink. - 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): 16. Food Contact surfaces; cleaned and sanitized Observed wiping cloths held in sanitizer buckets reading at 0ppm quaternary ammonia. Observed mechanical dishwasher that used chemical sanitation method reading at 0ppm chlorine. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under ¶4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions. 4-303.11 Cleaning Agents and Sanitizers, Availability (A) Cleaning agents that are used to clean EQUIPMENT and UTENSILS...shall be provided and available for use during all hours of operation. Person in charge corrected sanitizer issue at 3- compartment sink, now reading between 300-400 PPM quaternary ammonia, wiping cloth buckets refilled. Person in charge will use 3 compartment sink to wash-rinse-and sanitize dishes until Eco Lab corrects issue with diswasher, which could not be corrected during inspection. Person in charge states will make call to Eco Lab immedately and will use 3 compartment sink with adequate sanitation in the meantime. Person in charge states will obtain appropriate test strips for quaternary ammonia and chlorine from Ecolab or Amazon and routinely test sanitizer levels keeping them within EPA acceptable levels. - 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): 23. Proper date marking and disposition Observed vegan green chile in walk in refrigerator with date mark of 9/26 indicating day it was cooked/prepared. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected during inspection, person in charge discarded item. Education provided.