8 oct 2026 · Routine Inspection
Aprobado
- Menor 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; gloves used properly
Nota del inspector (en inglés): Employee observed handling soiled dishes, rinsed hands in the three compartment sink, then attempted to resume cooking before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. Or (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Ensure that all handwashing is conducted in dedicated handwashing sinks. [COS] Instructed employee to wash hands using soap in the dedicated hand sink. - 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): Consumer advisory for raw or undercooked foods
Nota del inspector (en inglés): Menu lacks a consumer advisory for eggs served raw/undercooked. [CA] Provide a consumer advisory on the menu denoting items served raw or undercooked. A consumer advisory shall consist of 1) a disclosure that denotes which items are served raw/undercooked, and 2) a reminder that states that consuming raw or undercooked items may result in increased risk of foodborne illness, especially if one has certain medical conditions. - 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): Owner could not provide a valid food handler card or food safety certificate. Per the owner, his recently expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. - 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 hot and cold holding temperatures
Nota del inspector (en inglés): On a prep table across from the cook-line, tonkotsu soup base (containing pork and milk), tokyo shoyu (containing anchovies), and heat-treated sapporo veggie miso measured between 72F and 74F. Per staff, soup bases had been removed from refrigeration, unpackaged, and placed into containers at the start of service approximately 1.5 hours prior. Per staff, soup bases are maintained out in ambient during lunch service, placed back into refrigeration, then removed from refrigeration at dinner service and maintained out in ambient until they run out. In the left-side prep cooler, on a plate located on top of the inserts, japanese-style poached eggs measured 55F while maintained over the load limits of the unit. Per staff, poached eggs relocated approximately 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Soup bases to be served or else discarded by the end of lunch service (4-hours elapsed). Poached eggs relocated to the lower portion of the refrigeration unit. - 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): Food contact surfaces clean, sanitized
Nota del inspector (en inglés): Observed accumulation of brown, mold-like substance on the interior of the ice machine. [CA] Ice machine interior shall be cleaned at a rate frequent enough to preclude organic buildup.