18 dic 2025 · Routine
Complete
- Menor Problemas de mantenimiento del local
Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
Redacción oficial (en inglés): Keep the physical facilities in good repair.
Nota del inspector (en inglés): Epoxy flooring in the dry storage area by the Keg Walk In Cooler was observed worn out, cracked and pitted in multiple areas. Cement floor in the Keg Walk In Cooler was observed damaged as well. Repair these floors and maintain them so that they are smooth and easily cleanable at all times. - 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): Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Nota del inspector (en inglés): Tongs were observed being stored in a bucket of sanitizer water between uses at the time of inspection. Discussed with Chef this is not an approved way to store tongs between uses, as the sanitizer does not fully dry before being used and can get sanitizer on the food that is being handled with the tongs. Discontinue storing in-use tongs in sanitizer buckets. Retrain staff to store in-use tongs in a clean container and to wash, rinse and sanitize them every 4 hours. - 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): Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Nota del inspector (en inglés): Ceiling tiles in the basement and kitchen areas were observed heavily soiled. Clean these and maintain them clean or replace tiles that cannot b easily cleaned. Maintain ceiling tiles clean and in good condition 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): 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): Soda gun drip cups in the bar area were observed soiled with accumulated slime residue at the time of inspection. Clean these and maintain them 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): Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Nota del inspector (en inglés): Main kitchen chlorine dish machine was measured at 0PPM at the time of inspection. The machine was run over 5 cycles, primed and tested each time and still did not reach 50PPM chlorine concentration as required by manufacturer's data plate. Discussed with Chef and Manager that the dish machine should not be used until it can adequately sanitize dishes at 50PPM chlorine. Manager stated they would call a service request in to their service provider to repair the dish machine. Discontinue use until the machine can be repaired and adequately sanitize all dishes at 50PPM chlorine. - 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): The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Nota del inspector (en inglés): The Loon Burger and a fried egg add-on to sandwiches were each observed missing an asterisk on the menu at the time of inspection. Discussed with manager that for each item that customers can request to be served raw or undercooked, there needs to be an asterisk linking the food item to the consumer warning at the bottom of the menu. The consumer warning must be on each page that the menu has raw or undercooked food items on it. Provided consumer advisory guidance document with emailed report for establishment to follow when reprinting their menus. Provide asterisk to consumer advisory on menu to warn customers of the risk of potential foodborne illness when consuming foods that are served raw or undercooked or contain raw or undercooked ingredients.