7 ago 2026 · Routine
Aprobado
- 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): 3-501.14 Cooling (P) Two large plastic containers of cooked diced potatoes were observed stacked on top of each other cooling on a dry storage rack at 12:20pm. Both containers were observed holding a temperature of 101°F at 12:30pm and 94°F at 12:50pm. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135ºF to 70°F; and (2) Within a total of 6 hours from 135ºF to 41°F or less. The observed cooling rate of roughly 7°F/hr is not adequate to cool the potatoes from 135°F to 70°F within 2 hours. In order to achieve this, the cooling rate must be a minimum of 33°F/hr. Both containers of potatoes were moved to the freezer for rapid cooling as they were still within the cooling range being cooked day of inspection. Once potatoes hit 135°F, and cooling begins, ensure they are spread thinly and moved to a refrigeration unit with an ice wand or the freezer for rapid cooling. Education provided.