14 oct 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): Observation: Raw beef and seafood were stored above ready to eat foods in the walk in cooelr. 3-302.11(A)(1) FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS from cooked READY-TO-EAT FOOD; raw ready-to-eat FOOD (such as sushi fish or MOLLUSCAN SHELLFISH or raw fruits and vegetables); and unwashed produce during storage and prep. P 3-302.11(A)(2) Except when combined as ingredients; types of raw animal FOODS (such as beef; FISH; lamb; pork; and POULTRY) must be separated from each other during storage; preparation; holding; and display by using separate EQUIPMENT or arranging FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and preparing each type of FOOD at different times or in separate areas. P CDI: Raw meats were moved tin order to be separated from ready to eat foods. - 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): Observation: The ice scoop and ice scoop holder had micriobial growth build up. Several dishes still had food debris on them after being washed; rinsed; and sanitized. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Dishes; ice scoop; and holder were removed; then washed; rinsed; and sanitized. - 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): Observation: Multiple cold hold foods were not being maintianed at 41F or below in the prep cooler # 3. Examples: mushrooms 48F; chicken 56F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: All out of temp foods were removed and placed in the walk in cooler to coold. new product was placed in cooler and ice was added to maintain temp. - Menor Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): Utensils; equipment & linens: properly stored; dried & handled
Nota del inspector (en inglés): Observation: Dishes were stacked while still wet. 4-901.11 Equipment and Utensils; Air-Drying Required (C)