Medusa Cucina Siciliana

• Crítica 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): Definitions; satisfaction of section 3-603.11 of food code; statement; disclosures and reminders; text; exemptions.* Sec. 6149. (1) As used in this section: (P) (a) " Publicly available" means accessible to consumers, without their having to request it, before their placing food orders or making their selections. (b) " Selection information" means whatever consumers read to make their order selections, such as menu, table tent, placard, chalkboard, or other written means. (2) To satisfy section 3-603.11 of the food code, the food establishment may provide the following statement on selection information so that it is publicly available: " Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness".(P) (4) The language for the menu items shall match the language used for the disclosure and the reminder. The disclosure and reminder may also be in additional languages.(P) (5) The text for disclosures and reminders shall meet the following requirements: (P) (a) The text size for statements on handheld menus or table tents shall be visually equivalent to at least 11-point font size or may be visually equivalent to the font size of menu item descriptions. (b) Text color provides a clear contrast to background. (6) Table tents, placards, or chalkboards that are used exclusively to list food items that are offered as daily, weekly, or temporary specials are exempt from the requirements of this section when those food items also appear in the primary selection information that contains the disclosures and reminders meeting the requirements of this section.(S)

No se registraron infracciones en esta inspección.

• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.
  Nota del inspector (en inglés): In poor repair
• Menor 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): Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
  Nota del inspector (en inglés): Not durable