H148 - The Salvation Army Arcc

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): There was no independent means of measuring the high temperature dish machine's hot water sanitizing rinse temperature at the time of inspection. Provide an independent temperature measuring device for the dish machine to ensure that its sanitizing rinse is at least 160F to effectively sanitize dishes. Keep on site at all times to monitor dish machine.
• 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): Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
  Nota del inspector (en inglés): Pressure gauge on the dish machine was measuring 60PIS at the time of inspection. Typical range for pressure gauges on dish machines is 5-35PSi. Contact service provider and repair or replace pressure gauge on dish machine so it operates according to manufacturer instructions.
• 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 to 160F at the time of inspection. Dish machine was run over 5 different cycles and did not sanitize dishes to 160F. Discussed with Person in Charge that dishes must be heated to a minimum of 160F on the rinse cycle to be effectively sanitized. Since the sanitization step was not reached, instructed staff that they could still wash dishes in the dish machine, but they needed to sanitize the dishes using the chemical sanitizer in the 3 basin sink until the dish machine was serviced and sanitizes the dishes at 160F. Ensure the dish machine is reaching 160F to effectively sanitize dishes at all times.
• Crítica 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): Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.
  Nota del inspector (en inglés): Sanitizer dispenser at the 3 basin sink was observed measuring 0 oz/gallon concentration at the time of inspection. The sanitizer is a Sink & Surface cleaner sanitizer that requires an effective sanitizing range of 0.27-0.55 oz/gallon. It was found that the liquid in the sink & surface sanitizer container was quat that a staff member had refilled. Discussed with Director that the sanitizer containers should never be poured from one container to another, and that they should never mix sanitizers with each other. Have sanitizer dispenser serviced and use only 1 chemical sanitizer with the dispenser. Retrain staff on handling sanitizer chemicals and ensure they are not mixing or refilling sanitizer containers, and replacing empty containers with the correct sanitizer chemicals. Manually mix sink & surface sanitizer chemical to correct range as required on the label until dispenser is fixed. Use sanitizer according to manufacturer's instructions at all times.

• Crítica 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 licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
  Nota del inspector (en inglés): There was no employee illness log used to track employee illness reports at the time of inspection. Provided employee illness log in emailed report to person in charge. Chef was versed in the reportable symptoms and illnesses but another person is in charge of employees calling in sick for work. Keep employee illness log on site and fill out with each employee illness occurrence.
• 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 independent means of measuring the high temperature dish machine's hot water sanitizing rinse temperature at the time of inspection. Provide an independent temperature measuring device for the dish machine to ensure that its sanitizing rinse is at least 160F to effectively sanitize dishes. Keep on site for use whenever needed.
• 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): Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
  Nota del inspector (en inglés): Pressure gauge on the dish machine was measuring 45PSI at the time of inspection. Typical range for pressure gauges on dish machines is 5 - 35PSI. Contact service provider for dish machine and replace pressure gauge if it is faulty or adjust pressure in the dish machine so it operates according to manufacturer instructions.

• 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): Shallow pans were observed tightly covered with plastic cling film while cooling from room temperature preparation. Some foods that were also hot and cooled to cold were observed with condensate on the film, indicating that the heat had no place to escape from the pan while cooling. Discussed pulling a corner of the cling film back while cooling to allow air to escape and food to cool faster and more effectively. Retrain employees to use more effective cooling methods.
• Crítica 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 licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
  Nota del inspector (en inglés): There was no employee illness log used to track employee illness reports at the time of inspection. Will provide Employee Illness log in emailed report to Person In Charge. Chef was knowledgeable in illness requirements but another person is in charge of employees calling in sick for work. Keep employee illness log on site and fill out with each employee illness occurrence.
• 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): Fryer Freezer door handle was observed with significant grease accumulation at the time of inspection. Discussed with Person In Charge to have staff clean handle more frequently to prevent build up of grease. Maintain clean to sight and touch.
• Crítica 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): Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
  Nota del inspector (en inglés): Sink & Surface sanitizer from the 3 basin sink sanitizer dispenser was measured at 1.0 oz/gal at the time of inspection. This is not within the recommended use range and is too strong. Diluted sanitizer with CFPM at the time of inspection and instructed them that this is to be done for every bucket and sink used to clean food contact surfaces and wash dishes until sanitizer dispenser can be repaired and dispenses 0.27 - 0.55 oz/gal concentration per manufacturer's instructions. Have dispenser serviced by professional company. Retrain employees to monitor concentration of sanitizer dispenser to ensure that it is within safe and effective range. Maintain sanitizer dispenser according to manufacturer's instructions.