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 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. Inspector provided written procedures via email, 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): 08. Hands clean & properly washed Observed cook leave the kitchen food prep area and return to kitchen and continue preparing food without washing hands 8. 2-301.14 FOOD EMPLOYEES shall clean their hands immediately before engaging in FOOD preparation and after handling soiled EQUIPMENT or UTENSILS, during FOOD preparation, as often as necessary to remove soil and contamination when changing tasks that involves working with FOOD. Education provided to wash hands each time returning to kitchen to prepare food/when changing tasks. - 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 Food, Cold Holding Observed cut greens including leafy napa cabbage, cut bell pepers, sliced carrots in deli containers in food prep area holding at 52°F-56°F. 3-501.16(A)(2) Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL (TCS) FOR SAFETY FOOD shall be maintained a 41°F or less. Operator corrected on site by preparing an ice bath and placed deli containers in ice bath to be held at 41°F or lower. Encouraged use of probe thermometer to monitor temperature of foods. Education provided, - 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): 28 - Toxic substances properly identified, stored & used Observed unlabeled working spray bottle stored with cleaning supplies. Common Name-Working Containers 7-201.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Operator removed working bottle and labeled with name of chemical in the bottle. education provided. - Hallazgo Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): 38. Insects, rodents and animals not present Observed evidence of pests within restarant storage areas and back rooms that could be areas of pest harborage, resaurant has traps and other means of prevention present but evidence of past infestation not removed. Per operator use of Orkin pest control management regularly but acknowledges has not cleaned facility from previous pest issues. 6-501.111 Controlling Pests.The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under and (D) Eliminating harborage conditions. Education provided, operator agrees to clean areas of past evidence of pests and routinely monitor for any new pest issues, along with continued regular use of integrated pest managment system. - 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. Wiping cloths; properly used and stored Observed 2 wet wiping clothes being used and stored on the counters in the kitchen prep areas. Wiping Cloths, Use Limitation 3-304.14 (B) (1) (C) 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 chemical being used. Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. Operator prepared wiping cloths bucket with sanitizer solution containing chlorine at 200 PPM and removed wiping cloths and stored in sanitizer solution. Education provided.