3 sept 2025 · 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): 23. Proper date marking and disposition Observed a container of shredded carrots with a date mark of 11/8 in the walk in cooler. Observed an open container of beans that had been prepared and cooled yesterday lacking date mark. 3-501.17(A) Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking.(A) ... refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. 3-501.18 (A) (1-2) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. (A) A FOOD specified in 3-501.17(A) shall be discarded if it: (1) Exceeds the temperature and time combination specified in 3- 501.17(A), (2) Is in a container or PACKAGE that does not bear a date... Person in charge discarded necessary items.