31 dic 2025 · Routine
Complete
- 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. Discussed requirement with Person In Charge, who had taken a food safety course, but had just not registered with the State of Minnesota. Provided link with emailed report for designated CFPM to register on the portal for the State website. Once CFPM has registered with State of Minnesota, post certificate in establishment for inspectors to verify during inspections. - Importante 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): Have a test kit for the type of sanitizer used.
Nota del inspector (en inglés): Chlorine sanitizer test kit was not available on site to monitor dish machine's sanitizer concentration at the time of inspection. Obtain test kit from supplier and keep on site to ensure dish machine is sanitizing dishes within safe and effective range. - Menor Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Nota del inspector (en inglés): Bakery items prepared and delivered from another establishment that are displayed behind the counter did not have ingredient or allergen information available for customers to see upon request. Provide this information and keep available behind the counter for customers to view if they ask for it because of allergy related concerns. Maintain list current with any new additions or subtractions. - 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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Nota del inspector (en inglés): Handwash sink in the main kitchen area was observed obstructed by a broom at the time of inspection. Handwash sink in the basement prep area was observed obstructed with boxes of single-use items that had been stored there at the time of inspection. Discussed with Manager that handwash sinks need to be kept available at all times during operation so that employees are encouraged to wash hands. Retrain staff to keep all handwash sinks clear at all times so that they can easily wash hands. - Menor Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Label all food packages as required by the law.
Nota del inspector (en inglés): Chicken wraps, yoghurt parfaits, chia seed parfaits, and tuna sandwiches that were packaged and available for customers to take and purchase were observed missing label information at the time of inspection. Provided labelling information guidance document with emailed report. Provide labels with all required information on packaged items that customers can take and purchase. - 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): A large container of raw shell eggs were observed being kept on the counter top at 76F at the time of inspection. When asked what they were using the eggs for, it was to crack and cook eggs to order. Container of eggs was nearly 3/4 full at the time of inspection and were placed out on the counter for the late morning and lunch rush approximately 5 hours earlier. Discussed with Manager that eggs should be kept cold at 41F or below and only a small amount should be taken out at a time. Manager opted to discard the eggs that were above 41F. Retrain staff to use small amount of eggs that they will easily go through within 30 minutes or an hour, and no more than that to keep eggs at safe temperatures.