3 sept 2025 · Routine
Aprobado
- Hallazgo Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): 2. Certified Food Protection Manager. No CFPM was present at time of inspection. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program. Emailed CFPM course information with this report, including contact information for CFPM in Spanish. - 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): 15. Food separated and protected. Observed raw shell eggs in walk in refrigerator stored above ready-to-eat (RTE) chopped onions, tomatoes and other fresh prepped raw vegetables. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food must be protected from cross contamination by separating raw animal food during storage, preparation, holding, and display from raw RTE foods such as fruits and vegetables, and cooked RTE foods, and fruits and vegetables before they are washed. Corrected during inspection, operator relocated raw shell eggs to shelving below RTE items. - 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 sanitizer not dispensing in dish machine, 0 PPM with test strips. 4-501.114 Manual and Mechanical Warewashing Equipment. All food contact surfaces must be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Person in charge showed inspector invoice, the dish machine was just serviced today at 1pm, just before inspection. Reciept confimed service performed on machine. Person in charge primed tubing to dispense sanitizer now reading 50 PPM. - 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): 33. Proper cooling methods used; adequate equipment for temperature control. Observed rice on shelf near stove, at 112ºF, tightly wrapped in plastic bag. Person in charge states that the rice is cooling and will be microwaved to reheat when ordered. 3-501.15(B) Cooling Methods... When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered during the cooling period to facilitate heat transfer from the surface of the food. If this rice is being held to serve it should be held in hot holding at 135ºF or warmer. If being cooled then it should be walk in refrigerator following cooling parameters 135ºF to 70ºF within first 2 hours, 70ºF to 41ºF or lower within 4 hours. See educational materials provided.