21 jul 2026 · 1 - Inspection
Puntuación 97
- 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; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. Upcoming ServSafe classes reviewed with employees during inspection. - 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)(B)(D) Ready-to-eat TCS food; date marking - Priority Foundation; No items in reach-in cooler with date marking. Containers of cooked beef; pork and chicken in this cooler without date marks indicating when food was prepared. Several containers with little or no food product left. Ready-to-eat TCS (Time/Temperature Controlled for Safety) prepared foods held for more than 24 hours shall be clearly identified using a date marking system to indicate when the food shall be served or discarded; for a maximum of 7 days and the day prepared is counted as day 1. Foods without a date marking shall be discarded. Most items labeled during inspection. EC educated that food may be discarded during future inspections if not date marked. - 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): Warewashing facilities: installed; maintained & used; test strips
Nota del inspector (en inglés): 4-303.11 Cleaning Agents and Sanitizers; Availability; Priority Foundation; NO bleach or quaternary tablets on truck or readily made sanitizer solution available during inspection. (A) Cleaning agents that are used to clean EQUIPMENT and UTENSILS shall be provided and available for use during all hours of operation. Pf (B) Except for those that are generated on-site at the time of use; chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS shall be provided and available for use during all hours of operation. Facility has Lysol disinfectant but no sanitizer. If tongs or utensils were to be contaminated and needed to be washed; rinsed and sanitized during service; sanitizer must be available. Employee went across the street to nearby grocery store for bleach to make sanitizer solution.