23 jun 2026 · 1 - Inspection
Puntuación 97
- Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Food separated & protected
Nota del inspector (en inglés): 3-304.15 (A) Gloves; Use Limitation; Priority; Employee observed dropping a glove on the floor and picking it up to throw away without washing their hands before donning new gloves. SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- education given. - 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): 4-601.11(A); Priority Foundation; A few dishes were observed with leftover food debris and/or sticker residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes sent back to be cleaned. - 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) and (B); Priority; Several TCS food items were observed holding above 41F (see temperature chart). (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. CDI- items were either immediately cooked or taken to the walk-in to rapidly cool. TPHC was also suggested for some of the items. - Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Time as a Public Health Control; procedures & records
Nota del inspector (en inglés): 3-501.19(A) Time as a public health control; Priority Foundation; Written procedures are not available for the blistered tomatoes that are sitting out and not temperature controlled. If time without temperature control is used as the public health control for a working supply of TCS FOOD before cooking; or for READY-TO-EAT TCS FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with sec. 3-501.14 (Cooling) for FOOD that is prepared; cooked; and refrigerated before time is used as a public health control. CDI- education given and template provided. - Menor Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): Contamination prevented during food preparation; storage & display
Nota del inspector (en inglés): 3-306.12 (A); Mukwhas (corriander seed and candied fennel) sitting out in a bowl meant for customers to self serve was observed without protection from contamination. Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection; protected food displays with proper utensils; original containers designed for dispensing; or individual packages or portions. Place this item in a container with a lid or pre-portion to be served when food orders are sent out.