3 sept 2025 · Routine
Aprobado
- Hallazgo Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): 2. Certified Food Protection Manager *No CFPM was present at time of inspection. 2-102.12(A)The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. *This is a repeat violation. Comply by January 10. 2026 (60 days). Repeat violations may be subject to civil penalties. Emailed person in charge information and resources for CFPM certification classes. - 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 *No written procedure available in facility upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events... The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. * This is a repeat violation. Inspector provided written procedures via email, education provided. Please make this procedure available to staff immediately. - 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 handwashing sink in food prep area lacking signage 6-301.14 Handwashing Signage (C) 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 to FOOD EMPLOYEES. Provided stickers for handwashing sink, education provided - 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): 15. Food separated and protected Observed raw fish in refrigerator stored above ready to eat (RTE) produce. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. (A) FOOD shall be protected from cross contamination by: (1) ...separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT (RTE) FOOD including other raw animal FOOD from other raw READY-TO-EAT FOOD such as fruits and vegetables, cooked READY-TO-EAT FOOD, and fruits and vegetables before they are washed. Corrected during inspection, operator relocated raw fish to shelving below RTE produce. - 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): 16. Food Contact Surfaces; cleaned and sanitized. Observed sanitizer in mechanical dish machine reading at 0 PPM chlorine. 4-501.114) Manual and Mechanical Warewashing Equipment, Chemical Sanitization. SANITIZING solution for a manual or mechanical operation... shall be used in accordance with the EPA-registered label use instructions and have a concentration as indicated by the manufacturer's use directions included in the labeling. Person in charge called EcoLab to request service for dish machine immedicately. After manual washing and rinsing of dishes, will use bleach in water at a concentration of 50-200 PPM in santize section of sink and air dry dishes until machine is serviced. Will order more test strips for routine sanitizer concentration checks.