22 sept 2026 · 1 - Inspection
Puntuación 95.5
- Hallazgo Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Nota del inspector (en inglés): 3-301.11; Priority; Employee touched pizza with bare hands during slicing- placed one slice in a to go container and another sliced on a tray for dine-in customer with bare hand. Except when washing fruits and vegetables; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI- EHS was unable to stop food from being served. EHS educated PIC and employee on the importance of restricting bare hand contact with ready-to-eat foods and the importance of using utensils. PIC agreed to re-educate all kitchen employees. - 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 cooling time & temperatures
Nota del inspector (en inglés): 3-501.14(A); Priority; One half size bucket of marinara (49F) and two large buckets of marinara (58F-65F) cooling ovrenight in the walk-in cooler did not reach 41F within 6 hours. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- EHS used pH test strips to determine that this sauce had a pH of 3.9-4.0; making it nonTCS; sauce did not need to be discarded. May consider obtaining a variance to use pH as a control method for this sauce instead of temperature control. Until a variance is approved; use more aggressive cooling measures to ensure cooling temperature requirements are always met. - Hallazgo Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): Toxic substances properly identified stored & used
Nota del inspector (en inglés): 7-102.11; Priority Foundation; Spray bottle of bleach was missing the identifying label in warewashing area. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottle was labeled. 7-201.11; Priority; OrangeGlo chemical found stored commingling with ingredients on shelf above prep surface. bottle was stored on shelf under prep table near open box of foil at makeline. Aerosol glass cleaner found stored near box of exposed wax paper and single-service items. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemicals were relocated. - 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 cooling methods used; adequate equipment for temperature control
Nota del inspector (en inglés): 3-501.15; Priority Foundation; Marinara in walk in cooler did not meet required cooling temperature parameters. When cooling; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice baths with ice at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. CDI- Monitor temperatures as needed to ensure that cooling methods used allow products to meet the cooling temperature requirements. Food was not discarded today due to the pH of products- ice was used to continue cooling marinara at the time of inspection. - 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): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): 4-501.11; Core; Walk-in freezer fan is showing signs of dripping and refreezing. Icicles are beginning to form. Equipment shall be maintained in a state of good repair and condition. PIC stated that refrigeration technician is waiting on a part and stated that the lines need to be flushed so that the water may drain properly. Ensure repairs are completed.