12 ago 2026 · 1 - Inspection
Puntuación 93
- 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): PIC Present; demonstrates knowledge; & performs duties
Nota del inspector (en inglés): 2-103.11(A-P) - PIC Duties - Pf; Employee observed not washing their hands at the appropriate times; rinsing gloved hands in the prep sink and not properly washing and/or sanitizing dishes. A)Operations not conducted in home or room used for living/sleeping B)Unnecessary PERSONS not in kitchen except for brief visits C)All PERSONS in the kitchen comply with Food Code D)EMPLOYEES wash hands E)Food sources; temps; condition checked at delivery F)Food delivered during non-operating hours put in protected; temp controlled storage G)Proper cooking using calibrated & appropriate thermometers H)Proper cooling; routine monitoring I)Proper hot/cold holding temps; routine monitoring J)Proper consumer advisory K)Proper SANITIZING of EQUIPMENT/UTENSILS L)Sign for clean TABLEWARE when returning to self-service areas M)No bare hand contact on RTE FOOD without prior approval N)EMPLOYEES trained in FOOD safety & FOOD allergy awareness O)EMPLOYEES informed of illness reporting requirements P)Written procedures and plans are maintained and implemented when required CDI- education given - 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); [Repeat] The PIC does not have a valid food protection manager certification available. PIC shall demonstrate knowledge by being a certified food protection manager. - Hallazgo Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Hands clean & properly washed
Nota del inspector (en inglés): 2-301.14 When to wash - Priority; Food employee observed handling raw shrimp with gloved hands; rinsing the gloves at the prep sink and then proceeded to handle other TCS food items. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. 2-301.15; Priority Foundation; Food employee observed washing their hands in the prep sink several times during the inspection. EMPLOYEES shall clean their hands in a HANDWASHING SINK and may not clean their hands in FOOD prep; dishwashing; or mop sinks. CDI- education given and employee was instructed to wash their hands in the appropriate sink by the PIC. - Hallazgo Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Handwashing sinks supplied & accessible
Nota del inspector (en inglés): 5-202.12(A); The handwashing sink at the entryway of the kitchen is only reaching 85F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. - 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): 4-601.11(A); Priority Foundation; Several dishes observed with leftover food debris present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. 4-702.11 ; Priority; Employee observed rinsing dishes with water only in the prep sinks and then placing on the storage rack as clean. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI- education given and dishes were placed in the 3-compartment sink to be washed; rinsed and sanitized. - 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): 3-501.18; Priority; Jelly fish; milk and clams (pre-cooked) were observed without dates. A container of campyo dated 7/17. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- known dates added if within 7 days. Campyo was voluntarily discarded by PIC.