14 ago 2026 · 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): 3-501.14 Cooling (P) One hotel pan of roasted cheese was observed cooling in the prep table holding a temperature of 78°F at 3:30pm and 78°F at 4:00pm. One plastic container of shrimp and one plastic container of roasted tomatoes were observed cooling in the prep table holding temperatures of 50°F at 3:30pm and 50°F at 4:00pm. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135ºF to 70°F; and (2) Within a total of 6 hours from 135ºF to 41°F or less. The observed cooling rate of 0°F/hr is not adequate to cool the cheese, tomatoes and shrimp from 135°F to 70°F within 2 hours and 70°F to 41°F within 6 hours. Shrimp and tomatoes were within cooling limits and moved to a sheet pan in the walk in cooler for rapid cooling. Roasted cheese was within the cooling limit and moved to a sheet pan in the walk in cooler for rapid cooling. Once time controlled for safety food hits 135°F, and cooling begins, ensure food is spread thinly and moved to a refrigeration unit or the freezer for rapid cooling. Education provided.