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): 08. Hands clean & properly washed. Observed employee in meat/seafood department, leave area several times, touching soiled equipment and product boxes including raw fish boxes, and shell stock tags without washing hands when changing tasks. When to wash; immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items and the following; (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands. Education provided regarding changing tasks and cross contamination. - 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): 14. Required records available: shell stock tags, parasite destruction. Shell stock tags and records available, not writing date last sold on the tags for shell stock. 3-203.12 Molluscan Shellfish, Maintaining Identification. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag, label, or invoice. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags, labels, or invoices for 90 calendar days from the date that is recorded on the tag, label, or invoice by using an approved record keeping system that keeps the tags, labels, or invoices in chronological order. Person in charge agrees to add date last item served on tags going forward. - 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): 16. Food contact surfaces; cleaned and sanitized. Observed no sanitizer in working spray bottle at the deli department. Quaternary ammonium reading at 0 ppm using test strips. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Person in charge refilled sanitizer at 3 compartment sink, recheck of concentration was at 200-300 PPM quaternary ammonium. Test strips should be available and used by staff routinely. - 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 perfect whip whipping cream opened in reach in cooler in the bakery. Per manufacturer must be discarded 14 days after opening. No datemark present and person in charge was not sure of the exact date it was opened, 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, ready to eat, time/temperature for safety food 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. The day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety. Person in charge voluntarily discarded item.