24 jun 2026 · 1 - Inspection
Puntuación 98.5
- 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): Management; food & conditional employee; knowledge; responsibilities & reporting
Nota del inspector (en inglés): 2-103.11 (O) Person in Charge Duties Pf : Employee Health Policy is needed. Assure employees are notified of their responsibility to report symptoms and illness. The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report to the PIC; information about their health and activities as they relate to diseases that are transmissible through food. Providing a poster today with some guidance. - 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 - P Hands are not washed when removing gloves after handling raw meat. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (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. When one employee is responsible for putting raw meat on the grill and also working with the ready-to-eat bun or cooked food; hands shall be washed before touching these foods. Monitor handwashing and teach when handwashing is required when switching between raw meat and ready-to-eat or cooked food. The goal is not to cross-contaminate. Discussed today for improvement. - Crítica 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; Cold Holding (P) the only refrigerator on the unit is an Avantco upright refrigerator (and a True working top freezer). The refrigerator is not keeping the food at 41F as required: Raw Steak 43.9F; Hot Dogs 42.9F; Raw Hamburgers 45.5F; Cheese 43.1F. Top shelf of the refrigerator closest to the fan is used for a cardboard box and several tightly packed cans of soda (this may impact air flow). The door on the refrigerator is frequently opened since it is opened in response to nearly every order. We discussed use of time as a public health control for cheese (but removing cheese from the refrigerator will not provide substantial relief). We discussed addition of another refrigerator or freezer. Solution must be provided to me for maintaining food temperature at 41 degrees F and colder.