12 ene 2026 · Routine
Complete
- 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): Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Nota del inspector (en inglés): Macaroni and cheese was observed improperly hot holding in the Warming Unit at the time of inspection at 130F. Discussed with person in charge that foods that are kept hot must be kept at 135F or higher to be safely hot held. Unit was turned up and since it was not known when the macaroni and cheese dropped below 135F, a use-up or discard time was set for macaroni and cheese for 4 hours from the time it was placed in the unit. Retrain staff to set units to properly hot hold foods at 135F or hotter for safety. - 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): Post the Certified Food Protection Manager certificate.
Nota del inspector (en inglés): The designated Certified Food Protection Manager (CFPM) for the facility was registered with the State of Minnesota, but their Minnesota certificate was not posted in the establishment. Obtain a copy of the State of Minnesota CFPM certificate and post it in establishment for inspectors to verify during inspections. Maintain CFPM current at all times.