9 nov 2026 · 1 - Inspection
Puntuación 98.5
- Hallazgo 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): Food-contact surfaces: cleaned & sanitized
Nota del inspector (en inglés): 4-501.114(C); Priority; When testing the concentration of the QT sanitizer solution in the 3-compartment sink; it was less than the minimum required of 20ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation at contact times specified on manufacturer's label; shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions: 200ppm not to exceed 400ppm. CDI - After attempting to dispense new sanitizer solution from wall dispensing unit several times; solution measured less than 100ppm with every test; solution was manually mixed and tested to be 300ppm. Until wall dispensing unit is adjusted to provide solution at adequate concentrations; sanitizing solution must be manually mixed and tested before use. - Hallazgo 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): Proper cold holding temperatures
Nota del inspector (en inglés): 3-501.16 (A)(2); Priority; Observed a couple containers of chicken tinga in the walk-in cooler holding above 41F; and some containers of milk in the countertop mini-cooler holding above 41F; see temperature table. Except during preparation; cooking; or cooling; or when TPHC is used TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - Milks and creams moved to walk-in cooler and lids lifted on containers of cooked chicken to allow for cooling. Suggested moving cooked foods towards the back of the cooler; which is a cooler area. - Hallazgo 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): Proper date marking & disposition
Nota del inspector (en inglés): 3-501.17(A); Priority foundation; Observed some containers of cooked chicken tinga with date labels that were marked for 7 days; but did not have prep date counted as day one; for example: 11/07-11/14 and 11/08-15. Refrigerated; ready-to-eat; TCS food prepared in house and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the food shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI - Discard dates corrected; none of the foods were over 7 days old.