13 oct 2026 · 1 - Inspection
Puntuación 97.5
- 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): 5-205.11; Priority Foundation; Handwashing sink in the warewashing area was completely blocked by a utensil cart and employee preparing food. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Cart was relocated and employee prep was relocated. - 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; A few meatballs in top portion that were hot holding on grill were out of sauce and holding as low as 119F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS food shall be maintained at 135°F or above. CDI- All meatballs were rapidly reheated in pot to a temperature above 165F. - 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; Except during preparation; cooking; or cooling; or when TPHC is used TCS food shall be maintained at 41F or less. (1)A parmesan sauce with fresh chopped garlic in oil was stored on the prep cooler. This item is TCS and must maintain temperature control or time control. EHS discussed using TPHC for this product; otherwise; product must maintain at 41F or below OR above 135F. CDI- TPHC template was emailed to PIC. For now; chef agreed to keep product under cold-holding. (2)Several TCS foods in prep cooler were stored above the fill line and top portions were holding above 41F (see temperature chart). CDI- Top portions were removed and placed in bottom portions of refrigeration units. Do not stack product above fill line. (3)In reach-in cooler in the back prep area; vodka sauce and marinara (47F-52F) were found holding above 41F. Product has a date label showing preparation was two days ago and EHS was unable to determine if issue was cooling or cold-holding. Unit was extremely stocked and there was a potential for restricted air flow. Marinara and vodka sauce were stored at the bottom of unit; food was holding below 41F in the top portions closer to the fan. Chef stated that it is their policy to cool hot food with chill wands and ice bath in prep sink. EHS observed chill wands in kitchen. CDI- Two containers of marinara and two containers of vodka sauce were voluntarily discarded today. Ensure cooling parameters are monitored and do not fill product in this unit to a point where it restricts air flow. - 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): In-use utensils: properly stored
Nota del inspector (en inglés): 3-304.12; Core; Found a few utensils wedged in prep cooler on makeline. Utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food. Do not store utensils in between equipment.