6 ago 2026 · 1 - Inspection
Puntuación 98
- 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) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P - Observed a container of fresh chopped garlic in oil on the prep table. This garlic in oil is prepared in-house from fresh garlic (untreated). Food handler stated it was on the prep table within 30 minutes due to earlier bread prep. Corrected during inspection (CDI); discussed with the person in charge (PIC) that fresh chopped garlic in oil is a TCS food and it needs to be kept at 41F or below and consumed within 7 days. The container of garlic in oil was restored in the reach-in cooler. First observation: no point at this time. - 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 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Refrigerated; READY-TO-EAT (RTE); TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. 3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. P - Observed TCS food: freshly made chopped garlic in oil; commercial pesto dip; sweet cream cheese prepared or unpacked and stored longer than 24 hours without a date mark. CDI - The TCS food involved was date-marked to reflect the 2 days of prep/unpacking. - 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 Time as a Public Health Control (TPHC) (P) (Pf)(A) If TPHC is used written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify the methods of compliance with TPHC and Cooling requirements. Pf - Observed the pizza monitor using TPHC with product discard time present; but the written procedure is not available to review during the current inspection. CDI - PIC submitted a TPHC signed document and kept it on file. First observation: no point at this time. - Hallazgo 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): Single-use & single-service articles: properly stored & used
Nota del inspector (en inglés): 4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing. Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location;(2) Where they are not exposed to splash; dust; or other contamination; and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. - Observed paper plates are not stored covered or inverted. CDI - the paper plates were restored inverted. - Observed front counter-beverage section; publicly accessible: the disposable cups stack higher than the dispenser/pan rim; exposing the mouthpiece of the cup without protection. CDI - the cups were restacked to the level of the dispenser/pan. - 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): 4-205.10 Food Equipment; Certification and Classification Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. - Observed Insignia chess freezer with a UL seal that is not ANSI. Discussed the matter with PIC. - Hallazgo Problemas de mantenimiento del local
Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
Redacción oficial (en inglés): Garbage & refuse properly disposed; facilities maintained
Nota del inspector (en inglés): 5-501.113 Covering Receptacles (C) 5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed shared dumpsters overflowing; so the lids are not covered; the grease trap has accumulations that need cleaning. Recommend PIC discuss the concern with the landlord to find a solution. - Hallazgo Problemas de mantenimiento del local
Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
Redacción oficial (en inglés): Meets ventilation & lighting requirements; designated areas used
Nota del inspector (en inglés): 6-403.11 Areas designated for EMPLOYEES to eat; drink; and use tobacco and employee storage facilities shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. - Walk-in cooler: Milk for employees is stored without a clearly designated area or barrier from the food supply to the public. Discussed with PIC to assign a designated area for employee food.