10 jun 2026 · 1 - Inspection
Puntuación 90.5
- Hallazgo Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Proper eating; tasting; drinking or tobacco use
Nota del inspector (en inglés): 2-401.11; Core; In front service cookline; employee beverage stored up on counter with and above food storage. Food employee eating at the prep line. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Use drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection. Increase training of staff. - 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; Priority; Food handler eating at cook line did not wash hands before returning to food-handling duties. Wash hands After touching bare human body parts; After using the toilet room; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; or eating; After handling soiled EQUIPMENT or UTENSILS; When switching between working with raw FOOD and working with READY-TO-EAT FOOD; Before donning gloves for working with FOOD; and After engaging in other activities that contaminate the hands. CDI- Food handler directed to wash hands. - 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): 3-302.11; Priority: Raw beef and octopus stored above cooked broccoli and pears on speed rack in prep walk-in cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection. [REPEAT] - 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): 4-602.11; Core; Soda nozzles with microbial film buildup. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. CDI- Nozzles removed for additional cleaning during inspection. 4-601.11(A); Priority Foundation; Plastic storage lid stored as clean with date sticker remaining. Container stored clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers returned for additional cleaning during inspection. - 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); Priority; Cold-Holding: In front glass-door beverage cold-hold unit; oat milk at 42F/43F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend reversing the door opening of the glass door unit to make it easier to open/close quickly. Recommend servicing and reducing temperature to the glass-door unit and the prep walk-in cooler for improved cold-holding. - 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; Datemarking/Disposition: In the walk-in prep cooler; meatloaf and chicken wings cooked a couple days ago lacking dates. Pico dated 6/2 (on day 9 of hold); feta dated 5/26 (on day 15); heat-treated pickled onions dated 5/23. In the glass-door server cooler; several containers of cow and plant milks lacking datemarking with opened-on dates unknown. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known cook dates added during inspection. Past date products and unknown date items voluntarily discarded by PIC during inspection. [REPEAT] - 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): Food properly labeled: original container
Nota del inspector (en inglés): 3-302.12; Core; Labeling missing on a few spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT] - Hallazgo Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): Contamination prevented during food preparation; storage & display
Nota del inspector (en inglés): 3-305.11; Core; In dry-goods room; bucket of rice on floor used as door stop. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Food moved during inspection. - Hallazgo Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Personal cleanliness
Nota del inspector (en inglés): 2-303.11; Core; Two food employees observed wearing bracelets while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC directed employees to remove bracelets and wash hands. 2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net. CDI- PIC directed employee to put on provided hair net. [REPEAT] - 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): Utensils; equipment & linens: properly stored; dried & handled
Nota del inspector (en inglés): 4-901.11; Core; Multiple cleaned pans in dish room and on catering shelf stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them. 4-903.11(A); (B) and (D); Core; Multiple cleaned pans in dish room and on catering shelf stored food-side up. Clean EQUIPMENT and UTENSILS shall be stored In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; At least 15 cm (6 inches) above the floor; and Covered or inverted. Invert pans food-side down. - 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): 4-501.11; Core; A few rusted/peeling wire racks throughout. Low cooler door falling off; only half attached; at end of front service line. Also in this space; counter slabs have pulled apart with cracked grout and debris accumulation. Paper towel dispenser and soap dispenser at a couple handwashing sinks are broken/not working. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the rusted racks. Repair the low cooler door. Clean and reseal the counter slabs. Repair/replace the soap and paper towel dispensers. [REPEAT] 4-101.19; Core; Ice scoop holder cracked apart. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. CDI- PIC voluntarily discarded the damaged scoop holder during inspection. 4-202.11; Priority Foundation; Spatula stored as clean with food contact surface pitted and cracked. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- Damaged spatula voluntarily discarded during inspection by PIC. 4-205.10; Core; Black and Decker blender labeled for Household Use Only in main kitchen. Except for toasters; stand mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the blender. - 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): Non-food contact surfaces clean
Nota del inspector (en inglés): 4-601.11(B) and (C); Core; Low shelves; speed racks; and wire storage racks throughout with residue accumulation. Hot-hold unit in main kitchen with residue/debris accumulation. In hall down by large out-of-order ice machine; 2-door cold-hold unit with residue; spillage and microbial growth inside. Smallwares bin and equipment on low shelf with heavy residue and debris accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. Soiled equipment; smallwares and bin returned to dishroom during inspection for cleaning. 4-601.11(B) and (C); Core; Ice machine with black microbial film buildup along inner walls and arm; not currently in direct contact with ice below. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. - 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): 5-501.110; Core; Top lid of grease receptacle left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain top lids closed. Recommend storing a labeled (ex.- Keep here. For closing grease receptacle lid) garden hoe on the landing above this receptacle for reaching the lid and to assist with dry cleaning methods. 5-501.116; Core; Grease receptacle with oily residue buildup along top of container and along the ground and landing around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (ex.-paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into drainage systems. - 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): 6-501.114; Core; Several pieces of equipment throughout no longer functioning (small ice machine in kitchen; large ice machine down in hall; 2-door hot-hold units; low cooler units). Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Repair or remove these items to prevent creating pest harborage. 6-501.11; Core; Wall corner guards are pulling off of the wall by the kitchen office and by the dish room. Some flooring coating damage by the friers. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Replace/Repair/Fasten the corner guards. Repair the flooring so smooth/cleanable. Recommend metal corner guards for high traffic areas. 6-501.12; Core; Dust accumulation along wall by glass-door server cold-hold unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.