Best Academy

• 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): Cooked vegetables were observed cooling in the Walk In Cooler being tightly covered with aluminum foil at the time of inspection. Discussed with Person In Charge that when foods are cooling, they must be uncovered for most rapid cooling. Person In Charge removed foil from containers to allow them to cool faster. When cooling TCS foods, keep containers uncovered and spread out for most rapid cooling.
• Menor 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): The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
  Nota del inspector (en inglés): There was no current Certified Food Protection Manager (CFPM) for the establishment at the time of inspection. Provide a current CFPM that is registered with the State of Minnesota. Information provided with emailed report and link to portal provided below: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Employ a Minnesota State registered CFPM and keep them current at all times.
• 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): Protect food from cross-contamination by using packages or covered containers.
  Nota del inspector (en inglés): Salads and fruit plated onto trays were observed being stacked on top of each other at the time of inspection. Discussed with Person In Charge that food should not have trays or containers stacked on top of it as this is a risk for contaminating the food below. Retrain staff so that they do not stack containers on top of each other where the bottom of the containers are touching the food.

No se registraron infracciones en esta inspección.

• 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): Establishment has a hot water sanitizing dish machine, but no irreversible temperature stickers or thermometer to ensure that hot water temperature is reaching 160F during the sanitizing rinse cycle to adequately sanitize dishes. Explained to Person In Charge that a separate piece of equipment that holds a maximum temperature should be used to independently determine the highest water temperature of the dishes going through the dish machine, and that it needs to reach 160F to adequately sanitize dishes. Provide an maintain a maximum registering thermometer or sticker to ensure dish machine is properly sanitizing dishes.
• 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): Cooked chicken was measured at 128F at the time of inspection in the Warming Unit. Discussed with Person In Charge that foods that need to be kept hot for food safety (called a TCS food) must be kept at 135F at all times to prevent harmful bacterial growth that can make kids sick. Turn up hot holding temperature on unit and ensure that the food is hot enough when it is placed into the unit to maintain safe hot holding temperatures. A discard time was set for 4 hours from the time that the food was placed in the warming unit. Maintain all hot TCS foods at 135F or higher at all times.

• 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): Establishment has a hot water sanitizing dish machine, but no irreversible temperature stickers or thermometer to ensure that hot water temperature is reaching 160F during the sanitizing rinse cycle to adequately sanitize dishes. Explained to Chef that a separate piece of equipment that holds a maximum temperature should be used, whether that be temperature stickers or a maximum registering thermometer. Provide and maintain on site to ensure dish machine is sanitizing dishes properly.
• Menor 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): Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
  Nota del inspector (en inglés): Rodent droppings were observed underneath shelves in the dry storage area. Clean up droppings and contact pest control company to address issue.
• 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): For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
  Nota del inspector (en inglés): High temperature dish machine was not adequately sanitizing dishes at the time of inspection. Sanitizing rinse was measured over 5 cycles and rinse temperature did not reach 160F as required. Discussed with Chef that machine needs to sanitize dishes at 160F for them to be sanitized. Temporary sanitize step should be done in the 3 basin sink. Sink was set up and ready to sanitize dishes before end of inspection. Dishes must go through a final chemical sanitizing step in the sanitize compartment of the 3 basin sink until machine is repaired and is properly sanitizing dishes. Maintain dish machine sanitizing rinse at 160F or higher at all times.
• Importante 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): Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
  Nota del inspector (en inglés): Main handwashing sink in kitchen was missing paper towelling at the time of inspection. Keep handwash sink stocked with paper towelling at all times of operation.

• 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): Establishment has a hot water sanitizing dish machine, but no irreversible temperature measuring device to ensure that hot water temperature is reaching 160F to adequately sanitize dishes. Chef mentioned that they watch the digital temperature attached to the machine to monitor hot water temperature. Explained to Chef that these thermometers attached to the machine are not always accurate and an independent means is required. Provide and maintain an independent, irreversible temperature measuring device to monitor temperature of the dish machine.
• 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): All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
  Nota del inspector (en inglés): Pressure gauge on dish machine did not move during entire cycle of dish machine washing, rinsing and sanitizing. Mentioned this to Operations Director and Chef that they should get machine serviced so that all parts of the machine operate according to manufacturer instructions. Repair and maintain pressure gauge on machine.
• 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): Prepped pans of lasagna no deeper than 2 inches were observed sitting on the counter top measuring 64F. When asked, Chef stated that they were preparing the pans of lasagna to be stored in the Walk In Cooler and then cooked for tomorrows lunch service, but was interrupted mid-prep as they were short staffed and he had to help serve. Prep had started 1.5 hours earlier. Discussed with Chef that there were 2.5 hours left in the 4 hour ambient cooling window to get the food cooled to 41F or below safely. Chef opted to place pans on a speed rack and place them in the Walk In Freezer to cool more rapidly. After 30 minutes, temperature of product was measured at 53F. Instructed Chef to continue monitoring cooling every half hour for the remaining hour of cooling to ensure that food reached 41F or below within 4 hours, or the food would need to be discarded. Maintain all cold, TCS foods at or below 41F at all times.