28 jul 2026 · 1 - Inspection
Puntuación 97.5
- 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): 4-501.114 Maintain sanitizer at correct concentration when being used to sanitize. P -Observation: in dishwasher; chlorine sanitizer was reading 0ppm. -Corrected During Inspection (CDI): food employee voluntarily replaced empty container of chlorine to a full container and prime dishwasher. After running again concentration was 100ppm. Person in Charge (PIC) voluntarily re-washed all dishes in establishment. - 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) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P -Observation: RTE noodles were being kept in prep table for 30min then placed in walk-in cooler to bring down to 41F and then placed in prep table again for 30min over and over again until all bags of noodles are sold. When temperatures were taken for the first batch of noodles that was in prep table for 23min; noodles were 64F. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed noodles in walk-in cooler and Environmental Health Specialist (EHS) explained that noodles shall be kept on temperature or Time Control and once placed on time control it can not be placed as temperature control again. Person in Charge (PIC) decided to keep noodles on time control. Procedure will be created and kept in the establishment for inspection. - Menor 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): Wiping cloths: properly used & stored
Nota del inspector (en inglés): 3-304.14 Wiping Cloths; Use Limitation (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. -Observation: wet cloths were being kept on top of prep table. Make sure to keep wet cloth submerged in bucket sanitizer at all times when not in use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). - 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): In-use utensils: properly stored
Nota del inspector (en inglés): 3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: flour containers had scoops without handle stored inside. Inside mushroom container in cold hold unit handle was also touching the food item. Make sure that only scoop with a handle is stored inside food containers and handles are kept up; not touching the food item. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). - 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): Physical facilities installed; maintained & clean
Nota del inspector (en inglés): 6-501.13 (A) Cleaning Floors; Dustless Methods. (A)Only dustless methods of cleaning shall be used; such as wet cleaning; vacuum cleaning; mopping with treated dust mops; or sweeping using a broom and dust-arresting compounds. -Observation: food employee was sweeping the floor without any type of dust-arresting compound while several food items were exposed to dust. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-501.16 After use; mops shall be placed in a position to air-dry without soiling walls; equipment; or supplies. -Observation: mop was being stored on the floor; not allowing air drying. Make sure to hang mops after using. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).