112 Eatery

• Importante 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): While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
  Nota del inspector (en inglés): Containers of chicken stock and khinkali dumplings were observed cooling with the lid or cling film covering the product. Discussed with Chef that foods that are cooling need to be uncovered and spread out when cooling. Chef removed lids/cling film from product to finish cooling them. Retrain staff to cool foods uncovered for most rapid and safe cooling.
• Importante 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): Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
  Nota del inspector (en inglés): There was no means of testing the surface temperature of the dishes being washed in the upstairs or main level dish machine at the time of inspection. Discussed with Chef and General Manager that they need to have an item that is independent from the dish machine that measures the surface temperature of the dish machine so that it can be determined if it is sanitizing at 160F or above as required. Provide an item and maintain on site at all times to monitor the dish machine to make sure it is sanitizing correctly.
• Importante 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): Clearly label working containers of toxic chemicals with the common chemical name.
  Nota del inspector (en inglés): A container of orange degreaser was incorrectly labelled as Quat sanitizer. When asked about it during inspection and tested, it was found that it was not quat sanitizer and Chef found that it was orange degreaser and immediately relabeled the bottle. Retrain staff to use certain containers for quat and only use those for quat. Do not put different chemicals into labeled containers.
• 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): Keep non-food contact equipment surfaces clean.
  Nota del inspector (en inglés): Shelf surfaces in the Main Walk In Cooler and the Basement Walk In Cooler were observed with significant accumulations of dust and food debris. Clean these areas and maintain them clean to prevent potential contamination to food.

• Importante 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): While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
  Nota del inspector (en inglés): Pans of cooked aubergine that was still hot was observed cooling on sheet pans on the speedrack in the Walk In Cooler on the spaces directly above and below each other, allowing little to no air space for cooling rapidly. Discussed with Chef that pans should be given vertical space when cooling so that they can have more air space to cool faster. Chef immediately moved one pan to another space to allow more room for the foods to cool. Retrain staff to spread containers out and make sure they have adequate space to rapidly cool.
• Importante 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): Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
  Nota del inspector (en inglés): There was no means of testing the surface temperature of the high temperature dish machine in the upstairs or the main level at the time of inspection. Discussed with Chef and Manager that they need to have an item that is independent from the dish machine that measures the surface temperature of the dishes or the water temperature inside the machine. This item should record and hold the maximum temperature of the dish machine so that it can be determined if it is sanitizing at 160F or above as required. Provide an item and maintain on site at all times to monitor the dish machine to make sure it is sanitizing correctly.
• Crítica 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): Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
  Nota del inspector (en inglés): Observed kitchen employee cutting lemons with bare hands. These lemons were to be used as garnishes for finished dishes and would not go through a cooking step. Discussed this with Chef, who intervened and required the lemons be removed from service. Discussed with Chef that the lemons could be used in an oven cooked dish but could not be served fresh. Will provide a no bare hand contact guidance document with emailed report. Retrain staff to not touch ready-to-eat foods with bare hands. Monitor employees and correct and retrain staff that deviate from this safe food practice.

No se registraron infracciones en esta inspección.

• 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): Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
  Nota del inspector (en inglés): Cooked Lobster Stock was observed cooling at 109F and Cooked Arrabiata Sauce was observed cooling at 132F after 30 minutes in the Walk In Cooler. The stock was measured 1 hour later at 102F and the Arrabiata sauce was measured at 112F. Discussed cooling requirement with Person In Charge and that based on the two points of cooling after 1.5 hrs, it was not likely for these two foods to cool to 70F or below within the first 2 hour cooling parameter. Person In Charge had chef use rapid cooling methods to cool the foods within the next half hour. If foods do not make the first cooling window, they can be reheated to 165F and then cooled again using rapid cooling methods, or they can be discarded. Discussed either of these two options for a corrective action for these two foods. These foods were placed in large volumetric containers to cool, which the Chef said is not typical. Retrain staff to cool foods rapidly within 2 hours to 70F or below for the foods to be safe. Cool within time frame specified above.
• Importante 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): Use effective cooling methods to cool TCS foods.
  Nota del inspector (en inglés): Cooked sauces were observed cooling in large volumetric containers that did not allow for foods to be rapidly cooled. These containers were switched during the cooling process as the foods were not cooling as rapidly as they needed to to be safe. Use shallow containers to rapidly cool hot foods within 2 hours to 70F or below.
• Crítica 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): Food workers must wash their hands before starting food preparation tasks.
  Nota del inspector (en inglés): Employee washing dishes was observed wearing gloves and loading dirty dishes into the machine and then putting away the clean dishes with the same gloved hands. Discussed with Person In Charge that the staff doing dishes should be washing hands before putting away clean dishes and after loading soiled dishes into the machine, otherwise the employees are contaminating the clean dishes. Person In Charge stated that they would retrain the employee as they were new to the job. Dishes that were put away were sent back through the machine to be cleaned again. Ensure all staff are washing hands before putting on gloves, working with food and putting away clean dishes.
• Menor 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): Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
  Nota del inspector (en inglés): Main level ice machine was observed with pink slime mold on the inside of the machine where ice can come into contact with it. Clean the machine and maintain clean to sight and touch.
• 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): Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
  Nota del inspector (en inglés): In-use tongs and utensils were observed stored in a bucket of room temperature water on the counter top at the time of inspection. Discussed with Person in Charge that in-use utensils cannot be stored in stagnant water because it can grow bacteria. Discussed storing utensils in the container with no water and ensuring that they are washed, rinsed and sanitized every 4 hours. Discontinue storing utensils that are ready to use in a container of water and change procedure. Container was emptied and utensils were run through the dish machine.