3 sept 2025 · 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): 3-501.16 - Time/temperature control for food safety. Observed cooked chicken drums in the hot steam table temperatures ranging from 112°F to 120°F. Other foods were found at temperatures higher than 135°F. Time/temperature control for food safety shall be maintained at 135°F or higher during hot holding. Talked to the kitchen manager, and she stated the chicken was cooked between 165°F and 170°F less than an hour and a half ago. Requested that they always check the final cooking temperature with a food thermometer. Food was still under the safe window of time/temperature, so it was safe to serve the chicken. - Hallazgo Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): 6-501.112 Removing dead rodents and droppings - Observed mice dropping in several places inside the dry storage unit. Did not find any droppings around the food, only on the floor. Dead or trapped birds, insects, rodents, and droppings shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Talked to the kitchen manager, and she will have maintenance check for mouse trappings and remove all debris.