24 abr 2026 · Routine
Complete
- 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 bar area was observed with a colander in it. Discussed with lead bartender that the designated handwash sink should be unobstructed and available for handwashing at all times during business hours. Lead bartender removed the colander from the sink immediately. Keep handwashing sink available for handwashing 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): Ranch dressing cups were observed cold holding in the upper part of Cooler 2 at 48F at the time of inspection. Dressing cups were stacked above the fill line in the containers. Another container measured at the bottom of the container was measured at 40F. Discussed with Manager and line cook to reduce the fill line of the products so that they are halfway or a single layer of dressings during slow times, and then more can be added to the container in the upper part of the prep cooler once the dressings are used up. Keep backups in the bottom part of the prep cooler or the Reach In Cooler in the back area. Discard all foods that were not held at 41F or below for food safety. - 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): Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Nota del inspector (en inglés): Interior food contact surfaces of 2 of the 3 ice machines were observed with slime mold residue at the time of inspection. Increase cleaning frequency of ice machines and maintain them clean to sight and touch. - Menor 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): Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Nota del inspector (en inglés): Frozen raw beef was observed thawing in the 3 basin sink in sitting water at the time of inspection. Because the outside of the food thaws faster than the inside of the food, the outside of the food can reach above 41F before the inside is thawed completely. Food temperature of outside product was measured at 32F at the time, so instructed Manager to move the item to the Reach In Cooler to finish thawing. Retrain staff to thaw foods under cold running water no warmer than 70F or under refrigeration.