21 abr 2026 · Routine
Complete
- 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 miscellaneous sources of contamination.
Nota del inspector (en inglés): Equipment thermometers were observed stored directly in the shredded cheese, raw chicken and cooked rice in the Drawer Coolers at the time of inspection. Storing equipment thermometers can contaminate the food when they are stored directly in the food. Chef removed the thermometers immediately from the foods and set them aside to clean them. Thermometers can be placed in a small separate pan in the drawer coolers to prevent contaminating the food. Discontinue storing food thermometers directly in food. - 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): Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.
Nota del inspector (en inglés): Scoops without handles were observed stored in the bulk fish breading, sugar and flour bins at the time of inspection. Discussed with Chef that scoops should have a designated handle and the handles must be kept out of the food at all times. Chef removed the scoops from the containers. Store food scoops with a designated handle, with the handle out of the food at all times to prevent contaminating the food products. - 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): Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Nota del inspector (en inglés): Wiping cloth sanitizer buckets were measured at 100PPM at the time of inspection. Sanitizer concentration's safe and effective range is 200-400PPM quat. Refresh the sanitizer buckets so that they within 200-400PPM. Monitor sanitizer buckets more frequently and maintain sanitize concentration within safe and effective range at all times. - Importante 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 an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Nota del inspector (en inglés): Some foods are cooked in bulk and then part of those bulk foods are frozen to be used later. When evaluating the date marking system in the Walk In Cooler, it was found that there is no pull date provided on the containers of the foods that are frozen. Discussed with Chef that foods that are frozen are required to have the date the food was prepared recorded on the food before being frozen, then there must be another date recorded on the container to track when the food was placed into the refrigerator to thaw out and be used. This system must be used to ensure that foods are being used within 7 days of being prepared on site. Retrain staff to use a consistent, effective date marking system for foods that are prepped or cooked and then frozen to be used at a later date. - 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): Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Nota del inspector (en inglés): Raw ground beef patties were observed stored over open containers of cooked ribs in the Reach In Meat Cooler at the time of inspection. Discussed storage order of foods that are ready-to-eat versus raw animal proteins, and raw animal proteins that are required to be stored by cooking temperature, with poultry on the bottom (165F cooking temperature), Ground raw meats next (155F cooking temperature), and whole muscle cuts or pieces (145F cooking temperature) with ready-to-eat foods on top. Chef moved the ready-to-eat cooked ribs to the top shelf and rearranged a few items in the cooler to have them organized by cooking temperature. Ensure cooler is organized by cooking temperature of raw and ready to eat foods to prevent any possible cross contamination.