3 sept 2025 · Routine
Aprobado
- Hallazgo Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): Observed high temperature dish machine reaching a maximum temperature of 138ºF at the dish, not sanitizing dishes. Ran dishwasher 3 times without reaching required temperature of 160 ºF at the dish. Operator states it is a high temperature dishwasher, but not monitoring temperature, no stickers or thermometer dish onsite. 4-501.111-112 Mechanical Ware Washing Equipment, Hot Water Sanitization Temperatures. Temperature of high temperature dish machine must reach a utensil surface temperature of 160 ºF as measured by an irreversible registering temperature indicator. Equipment food contact surfaces and utensils shall be washed, rinsed and sanitized in the 3-compartment sink until machine is corrected. Chemical sanitizer testing at the appropriate concentration for sanitizing. Person in charge will call for service on high temperature dish machine. - 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 sliced tomatoes in walk in refrigerator with expired datemark. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, ready-to-eat and time/temperature control for safety foods, prepared and held in refrigerator for more than 24 hours shall be clearly marked to indicate the date it was prepared or day by which the food shall be consumed on the premesis, 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. Person in charge voluntarily discarded food with expired date mark.