2 jun 2026 · 1 - Inspection
Puntuación 97.5
- Hallazgo Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Certified Food Protection Manager
Nota del inspector (en inglés): 2-102.12 (A); Core; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager. CDI- education and guidance 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): 4-602.11 ;Equipment food-contact surfaces and utensils - Frequency; The interior of the ice machine was observed with pink residue accumulation. (E) Except when dry cleaning methods are used; surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. . - Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Variance obtained for specialized processing methods
Nota del inspector (en inglés): 8-103.11 Documentation of Proposed Variance and Justification; [Priority Foundation] The facility is making their own yogurt by bringing milk; cream and a small amount of yogurt to a boil and then leaving it out at room temperature for a period of 12 hours before starting the cooling process. The yogurt was placed into the walk-in cooler at 5am this morning and still holding at 70F at the time of my inspection. This is considered a specialized process. Before a VARIANCE from a requirement of this Code is APPROVED; the information that shall be provided by the PERSON requesting the VARIANCE and retained in the REGULATORY AUTHORITY'S file on the FOOD ESTABLISHMENT includes: (A) A statement of the proposed VARIANCE of the Code requirement citing relevant Code section numbers;Pf (B) An analysis of the rationale for how the potential public health HAZARDS and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal; Pf and (C) A HACCP PLAN if required as specified under par. 8-201.13(A) that includes the information specified under sec. 8-201.14 as it is relevant to the VARIANCE requested. Pf CDI- yogurt was voluntarily discarded by PIC. The PIC was also asked to start buying store bought yogurt and provide receipts until an approved variance has been granted.