12 ene 2026 · Routine
Complete
- Importante Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Nota del inspector (en inglés): Time as a public health control (TPHC) was observed being used for rosemary herb butter at the time of inspection, but no written procedures were available to review. Discussed with Person In Charge that foods used under TPHC must have a written plan available on site for inspectors to review during inspections. Provided template of TPHC plan for operator to complete and keep on site. Complete written TPHC plan and follow it as written. Maintain completed TPHC plan on site for review by inspectors at any time. - 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): The date marking system for cream cheeses that are opened and mixed with herbs and flavourings were observed to be dated for 14 days. This exceeds the date marking allowance of 7 days. Discussed with Person In Charge that foods that are required to be refrigerated and considered TCS foods, like cream cheese, must only be held for 7 days (with day 1 being the day the cream cheese is opened and mixed with other foods). Reviewed proper date marking system with Person In Charge. Person In Charge removed containers of cream cheese that were expired according to the 7 day date marking system right away. Retrain staff to use a 7 day date marking system for cream cheeses and all other TCS foods prepared and kept on site. - Menor 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): Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Nota del inspector (en inglés): The main handwash sink was observed missing signage notifying employees to wash hands. A copy of an example sign was provided with emailed report to operator. Post a sign notifying all employees to wash their hands at the handwash sink and maintain sign legible and in good condition at all times. - Importante 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): Have a test kit for the type of sanitizer used.
Nota del inspector (en inglés): At the time of inspection, there was no quat sanitizer test kit available to test the concentration of the quat sanitizer used on site. Provide test kit and maintain on site to monitor concentration of quat sanitizer at all times.