5 oct 2026 · Routine Inspection
Aprobado
- Menor 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): Adequate ventilation/lighting; designated areas, use
Nota del inspector (en inglés): Walk-in lighting was very dark. A flashlight was needed to read labels or identify food in areas not immediately under the light bulb. [CA] Maintain lighting in all food prep/storage areas sufficient to illuminate the walk-in (i.e. at least 10 foot candles). - Menor 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 and protected
Nota del inspector (en inglés): Multiple items stored uncovered inside of walk-in including 3 trays of beans and pans of various cooked meats. Tub of ice cream inside reach-in freezer was uncovered. [CA] Keep food covered and protected to prevent contamination or adulteration of food. Packaged ice cream and packaged cooked and breaded fish in reach-in freezer is stored in contact with raw packaged fish. [CA] Raw animal products shall be stored below and away from ready-to-eat foods. - Menor 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): Demonstration of knowledge; food safety certification
Nota del inspector (en inglés): Food handler cards for employees were not available at the time of inspection. [CA] Valid food handler cards for all employees shall be kept on site and readily available for inspection. - Menor 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): Floor, walls, ceilings: built,maintained, clean
Nota del inspector (en inglés): Flashing on the walls near stove in back kitchen pulling away from walls. Slight gaps in coving grout where floor tile meets the wall throughout kitchen. Gap in ceiling of dry storage room around sprinkler system. [CA] Seal gaps or holes in walls, floors, and ceilings and maintain these surfaces throughout facility in good condition. - Menor 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): Equipment, utensils: Approved, in good repair, adequate capacity
Nota del inspector (en inglés): Under counter prep fridge door had damaged door gasket. Cutting board on prep table above was loose and prevented the cover for cold holding from closing fully. [CA] Maintain all equipment in the facility in good repair. - Menor 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): Equipment, utensils, linens: Proper storage and use
Nota del inspector (en inglés): *REPEAT* Knives being stored in gap between wall and prep counter near back cook line and between cold prep fridge and prep counter near front griddle. [CA] Food contact surfaces shall be stored in a manner where the food contact part of the utensil is protected and maintained free from contamination. [COS] Knives were removed from the gaps and washed and sanitized. *REPEAT* Pressurized cylinders under counter near beverage dispenser were unsecured. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Handles on scoops inside of bulk bins making contact with bulk foods. [CA] Handles of utensils used to scoop bulk items shall be stored in such a way that prevents contamination of foods. Bowl being used to scoop cooked beans stored inside pan of beans inside walk-in. [CA] Use approved handled utensils for scooping and serving foods and store them in such a way that prevents contamination of foods. - Menor 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 and cold holding temperatures
Nota del inspector (en inglés): Diced tomatoes in cold holding prep counter measured at 45F. Employee swapped out the tomatoes for new ones which measured 38F. Ambient temperature of the refrigeration unit below measured at 40F. [CA] All potentially hazardous foods shall be held cold at or below 41F. [SA] PIC closed the lid of the pre counter and was instructed to either remove some items from the prep fridge to allow adequate airflow to cool the items in the counter. PIC was made aware that items remaining out of temperature for more than 4 hours must be discarded. Measured the following items in the walk-in: Cooked Beans - 44F Chile Verde - 43 Cooked Beef - 44 During time of inspection employees were walking in and out of walk-in and specialists observed ambient temperature on probe thermometer increased up to 48F every time door was opened. Door curtains were broken off. [CA] All potentially hazardous foods shall be held cold at or below 41F. Make any adjustments to the unit necessary to maintain temperature including replacing door curtains. [SA] PIC turned down the ambient temperature of the walk-in to accommodate for temperature fluctuations and was instructed to continue monitoring the ambient temperature of the fridge and internal temperatures of foods stored within. Ambient temperature initially measured 41F and measured 40F after adjustment. - Menor 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): Wiping cloths: properly used, stored
Nota del inspector (en inglés): Chlorine sanitizer concentration in wiping cloth buckets near cook line measured at 25PPM. Per PIC they were swapped out every hour. [CA] Maintain concentration of chlorine sanitizer in wiping cloth buckets at 100PPM