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): 10. Adequate handwashing sinks properly supplied and accessible Handwashing sink in tortilla prep area blocked for use by trash can on wheels 5-205.11(A): A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Keep handwashing sinks clear, nothing blocking access to sink. Corrected during inspection, person in charge re-located trash can. - 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): 25. Consumer advisory provided for raw/undercooked food Observed facility offering steak cooked medium without an asterisk or other symbol next to the menu item indicating that it is served or sold raw, undercooked. 3-603.11Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) ...if an animal FOOD such as beef, ...is served or sold undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, steak (can be cooked to order) (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request (2) Consuming raw or undercooked MEATS...may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish,or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Person in charge agrees to talk to cooperate regarding adding advisory to menu - Hallazgo Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): 37 - Food properly labeled; original container Observed no allergen information on menu or unpackaged products 3-602.12(c) Other Forms of Information The PERMIT HOLDER shall notify CONSUMERS by written notification of the presence of MAJOR FOOD ALLERGENS as an ingredient in unPACKAGED FOOD items that are served or sold to the CONSUMER Retail food establishments shall notify customers of major food allergens used as ingredients. Notification can be either physical or electronic means such as; brochures, deli case or menu notifications, label statements, table tents, placards, or other effective written means. The nine major food allergens are Milk, Eggs, Fish, Crustacean, Shellfish, Tree Nuts, Wheat, Peanuts, Soy, and Sesame. The operator agrees to label menus including a statement that says "Allergy information is available upon request" Education provided. Guidance document provided via email - 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): 41. Observed in use wiping cloth bucket in front line/prep area testing at 0 PPM quaternary ammonia Wiping Cloths, Use Limitation3-304.14 (B) (1) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for the chemical being used. Corrected during inspection. operator refilled wiping cloth bucket at 3-compartment sink, retested and now testing at 300-400 PPM quaternary ammonia.