16 dic 2025 · 1 - Inspection
Puntuación 92.5
- 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 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Ice cream container that is in use under raw shrimp in the walkin freezer. Raw shell eggs over cabbage in walkin fridge. Food shall be stored according to final cook temperature. Ice cream relocated to top shelf and eggs relocated. CDI - Crítica 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 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chlorine concentration 0 ppm in dish machine. No visible chemical coming from the dispensing tube into the machine when priming. Chlorine sanitizer shall be 50 to 200 ppm. The quat sanitizer dispenser at the three compartment sink is at 200 ppm and is to be used for sanitizing after washing dishes in the machine. Ecolab contacted during inspection to service unit. A verification visit will be made to check on the dish machine functionality by 12/19/25. - 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 reheating procedures for hot holding
Nota del inspector (en inglés): 3-403.11 Reheating for Hot Holding (P) Chicken previously cooked and cooled; placed in a steam well unit and PIC states it was removed from the fridge and placed in this unit at 11:30 AM. During inspection the first temperature was taken at 12:45 PM and the food was at 140F in the lowest spot. The second temperature taken at 1:45 PM the chicken was 148F to 180F. All parts of the food must reach 165F or higher within 2 hrs. This food was discarded for not reaching 165F in all parts. Reheating the pan of chicken in the oven to 165F prior to placing in the steam well is the best method. PIC states they will begin doing this. CDI - 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 Food; Hot and Cold Holding (P) Ginger sauce made with fresh garlic that has been fried and oil; in a tall plastic container stored in an ice bath in a short metal pan with only a few inches in the ice at 45-50F. Container of fried fresh garlic and oil stored on cart by cookline at 70F and raw shell eggs on this cart at 57F. PIC explained that the eggs are taken out of the fridge around 11:30AM for service and placed back in the fridge at night and these eggs were out yesterday. Cut cabbage in right prep table stacked too high and up to 44F on the top of the product. Fried tofu in middle prep 43-46F; chicken and vegetable potstickers 44F in middle prep unit. Ginger sauce in a container inside of a pan in top of left prep table not touching edges of pan at 43-45F. Food shall be maintained 41F or less. Large pan obtained to make ice bath for ginger sauce. Shell eggs from cart discarded. Keep eggs in fridge or place ice covering all of the food in the container. Cut cabbage level reduced in pan. Food grade bags of ice placed on top of fried tofu and potstickers. Ice placed in pan around ginger sauce in left prep unit. CDI - 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) Many foods lacking a date including: fried tofu; fried chicken; cut cabbage; sticky rice; and crab. Food shall be dated when prepared; cooked or original package opened. Foods were dated during inspection. If an item is dated in the freezer and a portion is removed from the freezer; the date shall follow the food and include the thawing date. CDI - 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 cooling methods used; adequate equipment for temperature control
Nota del inspector (en inglés): 3-501.15 Cooling Methods: Rice that was recently out for prep in walkin with lid on the container at 52F. Thai basil rolls with rice paper; noodles; shrimp and pork stored on top of left prep table and PIC states that they were made 15 minutes ago; with warm noodles at 70F. Food shall be cooled rapidly in small portions; uncovered and stir as needed. Asked PIC to relocate the rolls to the freezer to cool and they reached 41F in about 35 minutes. - 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): Approved thawing methods used
Nota del inspector (en inglés): 3-501.13 (E ) Tuna in ROP packaging in sushi cab unit unopened and thawing at 32F. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration. Discussed with sushi chef and owner that the package needs to be cut open or product removed from the package while frozen - when it is removed from the freezer. Package was cut. - 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): 3-303.12(B)(C)(D) Ice in direct contact with several containers of raw fish in middle prep unit. Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery; carrots; or potatoes; tofu; and raw fish in receiving container. Store ice in food grade bags to not be in direct contact with the seafood if ice is necessary. 3-307.11 Miscellaneous Sources of Contamination (C) Cut cabbage stored in direct contact with T-shirt to go bags in middle prep unit as well as raw meat in the walkin freezer. Egg cartons that raw shell eggs were purchased in stored above cut cabbage in the walkin fridge and being placed in a colander to collect oil from food after being fried with wax paper between the food and carton (stored on top of microwave in kitchen). Observed employee use a wiping rag to wipe down prep sink drain boards and splash guards then bring the rag to the cookline prep table. Upon arrival; raw chicken was observed being prepared at one of those prep sinks. Food shall be protected from sources of contamination. Use food grade bags and containers instead of plastic bags for carrying togo boxes. Discard egg cartons when eggs are removed from packaging and utilize a food safe absorbent alternative or collect in a bowl. Discussed wiping rag and glove contamination issue; rag was placed in laundry; hands washed and gloves changed. - Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Washing fruits & vegetables
Nota del inspector (en inglés): 3-302.15 Washing Fruits and Vegetables (C) Avocado in cabinet of middle prep table and cut while a sticker remains on the skin. All fruits and vegetables shall be washed prior to cutting. Remove stickers; wash; allow to dry and cut produce. - 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): 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Silverware in holder stored with some mouth portions facing up. Silverware shall be stored to protect the mouth contact portion. Store mouth portion down and handle up. - 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)(C) Single service items and cardboard boxes used for togo orders stored on the floor. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store items at least 6 inches above the floor and obtain shelving for items in dining area storage or relocate to closet.