3 sept 2025 · Routine
Aprobado
- Hallazgo Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): 2. Certified Food Protection Manager No CFPM was present at time of inspection. 2-102.12(A) Certified Food Protection Manager (C) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Emailed person in charge acceptable CFPM courses. Operator must email copy of CFPM certificate to inspector by 2/24/2026 - 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 clean and properly washed Observed food employee touching soiled dishes at dish pit, using 3 compartment sink to rinse dishes, then returned to line and prepared food without changing gloves or washing hands in between tasks and before handling clean dishes and serving utensils. 2 301.14 Food employees shall wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before donning gloves to initiate a task that involves working with - 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 Observed wiping cloth bucket with sanitizer solution and wiping clothes being used to wipe surfaces that come in contact with food, lacking sanitizer. Sanitizer solution reading at 0 PPM quaternary ammonium, and employees not checking sanitizer with strips prior to sanitizing surfaces. 4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) All food contact equipment shall be washed-rinsed-sanitized. Maintain adequate sanitizer and test strips. Sanitizer shall also be used with wiping cloths. Food employee refilled sanitizer at 3-compartment sink, now testing at 200-300 PPM quaternary ammonium. Educated employee regarding changing out solution every 4 hours or more frequently as needed and testing sanitizer solution with test strips regularly. - 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. Proper cold holding temperatures Observed bean sprouts at front line cold holding pull out drawers holding at 48°F, prepared for service 2 hours prior. 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. Food employee returned bean sprouts to walk in cooler, uncovered to rapidly cool to 41°F or below before returning to holding drawer. Educated employees regarding checking temperature with probe thermometer regularly to assure proper cold holding temperatures. - 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 several items such as cut carrot and onions, cooked duck, prepped more than 24 hours ago and being held in walk-in cooler lacking date marking. 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 Head chef corrected violation by date marking all food he prepared inhouse for later service with proper date marking, marking the date the food was prepared and put in walk in cooler to be discarded within 7 days of date mark. Head chef to educate all staff preparing foods that they should place date of preparation on container before storing it in the walk-in cooler. - 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): 28. Toxic Substances properly identified, stored and used Observed spray can of Raid Ant and Roach Killer in kitchen, on shelving near dish pit. 7-206.11 Restricted Use Pesticides, Criteria (P) Restricted Use Pesticides, Criteria (P) Employee removed and discarded spray upon request, education provided regarding Non-spray chemical methods include traps, sealing entry points, air curtains, and using a licensed integrated pest management service.