10 jul 2026 · 1 - Inspection
Puntuación 90.5
- 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): PIC Present; demonstrates knowledge; & performs duties
Nota del inspector (en inglés): 2-103.11(A-P) - PIC Duties - Pf; Handwashing violations; cold holding; hot holding and TPHC violations were noted today (most being repeats). A)Operations not conducted in home or room used for living/sleeping B)Unnecessary PERSONS not in kitchen except for brief visitsC)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 monitoringI)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...P)Written procedures and plans are maintained and implemented when required. CDI- education given - 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 (F); Priority; Employee observed completeing several tasks without changing gloves or washing hands. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and employee washed their hands. 2-301.12 Cleaning procedure Priority; Employee observed rinsing hands with water only at the hand sink and did not use soap. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using the following cleaning procedure: (1) Rinse under clean; running warm water; (2) Apply a cleaning compound; (3) Rub together vigorously for at least 10 to 15 seconds; (4) Thoroughly rinse under clean; running warm water; and (5) Dry hands and arms using paper towels or a hand drying device. CDI- education given and employee instructed to wash hands properly. - 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): 3-304.15(A); Priority; [Repeat] Employee was observed completing several tasks ( dish washing; taking out trash; cleaning; stocking display case; etc.) with the same gloves on. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- education given and employee removed gloves and washed hands in the appropriate sink. - 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(C) ; Priority; The sanitizer setup at the 3-compartment sink tested at 0ppm. A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions. CDI- education given and sanitizer was remade. - 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 hot holding temperatures
Nota del inspector (en inglés): 3-501.16(A)(1); Priority; [Repeat] Several TCS pastries ( sweet frank roll; kimchi croquette; curry croquette; bacon & egg croissant; egg bites; spinach & feta pastry etc.) holding in a hot hold cabinet and/or in the bakery display case below 135F. According to the PIC the food items were placed in this case about an hour prior to my arrival. Maintain TCS foods in hot holding at 135F or above. CDI- education was given and all pastries out of temperature were voluntarily discarded by PIC. - 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); Priority; [Repeat] Several TCS pastries with a whipped cream filling or topping (contains heavy whipping cream & non-dairy topping) were observed holding above 41F in the bakery display cases. Maintain TCS foods in cold holding at 41F or less. CDI- education was given and items were voluntarily discarded by PIC. The option of using a completely non-dairy recipe was also suggested. - 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 Ready-to-eat TCS food; disposition - P; Pizza sauce and hot dogs dated from 7/3/26 were observed being held beyond 7 days. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- food items voluntarily discarded by PIC. - Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Time as a Public Health Control; procedures & records
Nota del inspector (en inglés): 3-501.19(B) Time as a public health control; Priority; Time holding procedures were not in place for today. None of the TCS pastries were stamped with the time of removal from temperature control. If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall be <41F when removed from cold holding; or >135F when removed from hot holding; (2) The FOOD may have an initial temperature of <70F if; (a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD; or (b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD; (c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and (d) The FOOD is marked for 4 hours past the point in time it was cut/opened. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control. (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. CDI- all unmarked pastries were voluntarily discarded by 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): Warewashing facilities: installed; maintained & used; test strips
Nota del inspector (en inglés): 4-501.14; The basins of the 3-compartment sink are soiled and in need of cleaning. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Increase cleaning frequency.