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. No written procedure available upon request. A number of staff and management not sure what to do if an event occurs. 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): 8. Hands cleaned and properly washed. Observed food employee making ready-to-eat (RTE) food with single use gloves on, then touching soiled equipment, leaving station, going out of kitchen prep area and returned with same single use gloves on, then going into walk-in refrigerator and picked up unwrapped RTE bread with same soiled gloves, then return to station to continue making RTE foods, without washing hands or donning clean gloves. 2-301.14 When to Wash: immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single use articles and:(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;(B) After using the toilet room; (C) After caring for or handling service animals; (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, eating, or drinking; (E) After handling soiled equipment or utensils, (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready to eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands. Corrected on site, manager discarded RTE bread that was touched with soiled gloves, food employee washed hands and donned new gloves before continuing to make RTE sandwiches. Education provided regarding when to wash. - 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. (Bakery Dept) Observed high temperature dishwasher reaching a maximum temperature of 155ºF, not sanitizing dishes. Ran dishwasher 3 times without reaching required temperature of 160 ºF at the dish using plate thermometer by inspector and temperature dot stickers used by the facility manager. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperature. 4-602.11 Equipment Food-Contact Surfaces and Utensils (P) Equipment food contact surfaces and utensils shall be washed, rinsed and sanitized throughout the day at least every 4 hours. High temperature dish machine must reach a utensil surface temperature of 160 ºF degrees as measured by an irreversible registering temperature indicator. Corrected on site, person in charge will use 3 compartment sink for sanitizing until high temp dishwasher is fixed. (Starbucks Dept) Observed solution in sanitizer bucket with wiping cloth, used to wipe down surfaces in Starbucks area, reading at 0 PPM quaternary ammonium. Sanitizer is not dispensed at sink chemical dispenser. 4-501.114 & 4-501.116 All food contact surfaces shall be washed-rinsed-sanitized. Maintain adequate sanitizer, use according to manufacturer instructions and use test strips to check sanitizer concentration. Corrected on site, person in charge used another chemical tower in the facility to fill sanitizer bucket and sink for sanitizing equipment, recheck of concentration was at 200 PPM .quaternary ammonium. - 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): 44 Utensils, equipment and linens; properly stored, dried & handled. Observed cleaned knives in deli department hanging over food prep area, splatter observed on wall above prep area, wall behind knives and on knives that were previously cleaned and ready to use. 4-903.11 Equipment, Utensils, Linens and Single-Service and Single-Use Articles. Cleaned equipment and utensils...shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination. Recommended removing clean knives to another location during food prep. Person in charge removed knives and sent to be washed, rinseed and sanitized and will wash, rinse, sanitize wall/back splash before returning clean knives. - 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): 51 - Plumbing installed, proper backflow devices. (Deli Dept) Observed large amounts of pooling water on floor under and beside the dishwasher, when dishwaher going through rinse cycle, large amounts of water spurting out from chemical tower and connectors. 5-205.15 System Maintained in Good Repair. A plumbing system shall be (A) Repaired according to LAW; and (B) Maintained in good repair. Person in charge put "out of order" sign on machine and will call for maintainance. The 3 compartment sink will be used to wash, rinse, and sanitize equipment and utensils in the meantime.