5 ago 2025 · Routine
Complete
- 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): Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Nota del inspector (en inglés): Steak Sauce was observed hot holding on the side of the stove top at 115F at the time of inspection. Discussed with Chef that foods that are kept hot need to be kept at 135F or higher to keep safe. Sauce was cooked an hour earlier, so a rapid reheat was done by chef to 167F before placing on stove corner that was warm to keep hot. Monitor and maintain hot TCS foods at 135F or higher at all times. - 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): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Nota del inspector (en inglés): Two marinated raw steaks (71F) and four cold cooked sausages (82F) were observed improperly cold holding on the counter top at the time of inspection. When asked about this process, Chef stated that they keep only a few foods out so they are ready to access for when an order comes in. Discussed with Chef that foods that are cold need to be kept cold at or below 41F at all times to be safe. Since there was a cooler directly across from the counter, it was recommended that they store the steaks and sausages in the cooler until an order comes in, or they could use Time as a Public Health Control (TPHC) plan if desired. A copy of TPHC plan was sent to operator via email for them to fill out if they chose to use TPHC. A discard time was set for 4 hours from opening, the time the steaks and sausages were set out. Discontinue keeping cold foods out at room temperature or use them under an approved TPHC plan. - 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): Only use single-service items one time.
Nota del inspector (en inglés): Fish guys containers were observed being reused at the time of inspection. These containers are not durable or made to be used more than one time. Cycle through deteriorated and broken containers and replace them with durable, NSF approved containers.