3 sept 2025 · Routine
Aprobado
- 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): 1. Person in charge present, demonstrates knowledge and performs duties. 2-103.11 Person-In-Charge-Duties. The person-in-charge was not routinely monitoring employee handwashing, sanitation, or temperatures of TCS foods, leading to violations. - 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): 08. Hands clean & properly washed. Observed employee left the dishpit area, after handling soiled equipment, then transitioned to kitchen area and put on gloves and began food preparation without washing hands . Employee must wash hands before putting on clean gloves. 2-301.14 When to Wash Food employees shall clean their hands and exposed portions of their arms as specified under§ 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items and the following; (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 animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, 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. - Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): 16 - Food contact surfaces; cleaned & sanitized. Observed solution in sanitizer working spray bottles, used to wipe down surfaces in food prep area, reading at 0 PPM quaternary ammonium. Test strips available but not being used. 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. Test strips should be available to staff at all times and used routinely. - 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): 22. Time/Temperature Control for Safety (TCS) Food, Cold Holding. Refrigerated dumplings stored in the reach-in display cooler holding at 46.6ºF. Cut cucumbers in cold top food prep area holding at 44.8 °F . 3-501.16(A)(2) Except during preparation, cooking, or cooling, TCS foods shall be maintained a 41°F or less. Dumplings placed in reach in display cooler less than 2 hours prior and were removed and placed in walk in cooler for rapid cool down to 41°F or less before being placed back in display coolers. Display coolers without doors or covers and cold tops should not be used to cool food after preparation. Food should be prepared then placed in walk in cooler to reach 41°F or less before being placed in display coolers and cold tops. Items in cold top food preparation area should not be stacked above fill line and lids should be in place when not in use to maintain temperatures of 41°F or less. - 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): 36. Thermometer provided and accurate. 4-203.11 Temperature Measuring Devices, Food-Accuracy . Food employees not using any temperature monitoring of food prepared and stored. No thermometer available for measuring internal food temperatures. Corrected by education and demonstration, type of device that should be used, method for checking internal food temperatures, accuracy through calibration. - 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): 48. Warewashing facilities, installed, maintained and used; test strips. Observed 3-compartment sink not dispensing sanitizer. Test strips available not not being used to test sanitizer concentration. Education provided, person in charge of maintaining warewashing contacted service provider to service sanitizer chemical towers to assure dispensing sanitizer to warewashing facilities.