10 feb 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): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Nota del inspector (en inglés): Pizza sauce (46F), Cooked Sausage (47F), cooked chicken (52F), Canadian bacon (50F), Feta cheese (46F), and mozzarella cheese (46F) were observed improperly cold holding in the upper part of the Pizza Prep Cooler at the time of inspection. A service company had been out to repair the cooler earlier that week but it appeared to have malfunctioned again. There was no food stored in the lower part of the cooler and the upper part of the cooler was temporarily being used to store food during business hours. Discussed with Manager that foods should not be kept in the cooler until it is holding foods at 41F or below at all times. In the meantime, keep Pizza Prep items on a cart and keep in Walk In Cooler. The Pizza Cooler's work surface can be used to prepare the pizzas but the cart must be stored in the Walk In Cooler at all times and only pulled out when it is needed to be used. Once cooler is serviced and holds consistently at 41F or below, use can be restored. All TCS items above held above 41F were discarded by Chef at the time of inspection. - Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Relocate or enclose the utility service lines and pipes so they are not unnecessarily exposed.
Nota del inspector (en inglés): The HVAC vents were observed exposed at the time of inspection in the back of the kitchen. Replace ceiling tiles to enclose the vents to prevent dust and other debris from getting onto the food and equipment storage areas below. At the end of January 2026, there was a water leak from the upper floor of the building that came through the ceiling of the facility in the back hallway by the restrooms and the back kitchen area. Repairs were in progress to clean up water damage in the women's restroom wall and the ceiling areas in the hallways and in the back kitchen. Continue repairing these until they are restored to proper condition. - 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): Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Nota del inspector (en inglés): Handwash sink water temperature was measured at 66F at the time of inspection. The hot water handle was missing, only allowing the cold water to be used. Replace the hot water handle on the handwash sink so that it dispenses hot water that is at a comfortable temperature to encourage employees to wash hands. Maintain.