3 sept 2025 · Routine
Aprobado
- Hallazgo Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): 5. Procedures for responding to vomiting and diarrheal events. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector emailed procedure and OCL instructions and education provided. - 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): 10 - Adequate handwashing sinks properly supplied and accessible. Observed no handwashing signage in bathrooms, broom, buckets and other itemsblocking handwashing sink in food prep area. 6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. 5-205.11 Using a Handwashing Sink. (A) A handwashing sink shall be maintained so that it is always accessible for employee use. Do not block handwashing sinks with brooms, mops, buckets etc. Inspector provided handwashing signage (stickers) to the person in charge and food employee removed items in front of handwashing sink. - 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 inconsistent date marking in walk-in refrigerator. person in charge states the date marking label maker is having some issues. Observed chopped mango with use by date of 4/18 and mashed potato kits with use by date of 4/19 still in the refrigerator. 3-501.17 A; D(4). Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food prepared and 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. for a maximum of 7 days. The day of preparation shall be counted as Day 1. D (4); Use a system that meets the above criteria. Person in charge voluntarily discarded items discussed. - Hallazgo Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): 39. Contamination prevented during food preparation, storage and display. Observed romaine lettuce at food prep station being cut, touching soiled walls, cords, and other items. 3-305 Preventing contamination from the premises 3-305.14 Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination. 602.11 Equipment Food-Contact Surfaces and Utensils. (A) Equipment food-contact surfaces and utensils shall be cleaned any time duting the operation when contamination may have occured. Discussed with person in charge: wash rinse and sanitize any surfaces that come into contact with food, including the backsplash to the prep sink that has visible splash/soil, remove unnecessary items and secure cords and other items so they do not come into contact with food.