4 dic 2025 · Routine
Complete
- Crítica 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): Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Nota del inspector (en inglés): Parsley was observed being prepped and chopped with bare hands at the time of inspection. When asked where this parsley was going to be used, Chef stated that it was going to be used as a garnish. Discussed with Chef that foods that are not going through a final cooking step are considered ready-to-eat and are not to be handled with bare hands as this can contaminate the food and spread potential foodborne illnesses. Parsley was repurposed for a stock/soup where it would be cooked thoroughly. Fresh herbs were observed being chopped with bare hands before being placed into a bread crumb mixture. When asked where this bread crumb mixture would be used, it was stated that it would be used as a topping on a finished dish with no further cooking step. Discussed with food employee and Chef that this is another food item that is considered ready-to-eat and its ingredients must not be touched with bare hands. Instructed Chef to pull bread crumb mixture as it could not be served and to make another batch that is not touched with bare hands. Chives were observed being chopped with bare hands at the time of inspection. When asked where these chives were going to be used, it was found that they were going to be used as a garnish on finished dishes. Discussed with Chef that this is a ready-to-eat food and cannot be touched with bare hands. Instructed Chef to pull chives and either repurpose them into a cooked dish or discard. Retrain staff to not touch ready-to-eat foods with bare hands and monitor and correct employees who deviate from this safe food practice. This violation was observed during the previous inspection and during 3 separate occasions during the most recent inspection. As a result, a $200 citation will be assessed to the establishment for this repeat violation. - 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): Raw oysters and red snapper crudo were missing an asterisk that was provided on the bottom of the menu. Link these foods to the consumer advisory disclosure so that customers are warned of the risks of consuming raw or undercooked animal products. Maintain and update menu with any changes. - 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): Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Nota del inspector (en inglés): Some of the shellstock tags on record did not have the last date of sold product recorded on them. Provide this date so that it lots can be tracked if needed when investigating a shellstock foodborne illness. Provided shellstock guidance document with emailed report. Record the last day the shellstock is sold/served from each lot on the tag and retrain staff to document these dates as required.