2 oct 2026 · Routine
Complete
- Menor Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Nota del inspector (en inglés): Observed that some bar handwash sinks lack splash guards, and clean glasses are stored adjacent to these sinks where they are subject to splash contamination. Informed the MOD that they must either install splash guards at the handwash sinks or relocate the clean glass storage to prevent contamination. Also observed ice scoops stored on top of the ice machine, where the surface was dusty. Informed the MOD that scoops must be stored on an approved surface that is regularly cleaned and sanitized to prevent contamination. - Crítica Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Nota del inspector (en inglés): Observed that the quat sanitizer solution in the bar 3-compartment sink was too high (>400 ppm). Informed the manager on duty (MOD) to regularly monitor sanitizer concentrations to ensure they remain within the manufacturer’s required range and are not too high or too low. This issue was immediately corrected onsite. - 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): All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Nota del inspector (en inglés): Observed that the high-temperature dishmachine’s wash-cycle gauge was not functioning properly. Informed the MOD that the machine must be serviced and the gauge replaced or repaired to ensure it is operating correctly and maintaining the required minimum temperatures. - Importante 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 must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Nota del inspector (en inglés): Observed that the establishment has expanded its food preparation areas beyond the originally approved floor plan and equipment layout, and is now cutting bread and scooping ice at front service stations that do not have an accessible and conveniently located handwash sink, as required by the health code. Informed the MOD that they must either discontinue these activities at stations without a handwash sink or install a handwash sink in that area as soon as possible. If the establishment chooses to install a new sink, they must submit the required food plan and plumbing permit applications and obtain approval for both prior to installation.