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, hot holding. Observed cooked chicken drums at temperatures ranging from 112°F to 120°F in the hot hold steaming table and inside the oven. Time/temperature control for food safety shall be maintained at 135°F or higher during hot holding. Other foods were found to be at 135°F or higher. Talked to the kitchen manager, and she states she cooked the chicken to 165°F and does not understand why the chicken's temperature is so low. She then placed the chicken inside the oven to reheat to 165°F. The chicken had been cooked for less than 1 hour, so it was safe to keep.