2 nov 2026 · 1 - Inspection
Puntuación 96.5
- 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): Management; food & conditional employee; knowledge; responsibilities & reporting
Nota del inspector (en inglés): Observation: The management teatm was unable to demonstrate knowledge regarding exclusion; restriction and requirements for returning to work. CDI: Informed and educated management staff on employee health responsibilities (exclusion; restriction); decision tools for the person in charge. 2-102.11 (C) (2); (3) and (17) Demonstration (Pf) The PIC shall demonstrate knowledge of foodborne disease prevention by: (2) Explaining the responsibility of the PIC for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; (17) Explaining how the PIC and employees comply with reporting responsibilities and EXCLUSION or RESTRICTION requirements. - 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): Observation: The salad dispenser was reflecting air temperature of 42F and cut leafy greens in tub were found at 48F; The mahi and teh diced toamtoes in the bottom chef drawer on the cook line found at 52F and 50F. CDI: The PIC discarded the mahi; cut leafy greens/tomatoes were moved to wlak in refrigerator (just stocked into the drawer) 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P - 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): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): Observation: The gaskets on the chef drawer; prep refrigerator are in need of repair; Can opener blade on the commercial opener is dull; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. - 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): Observation: Test strips for quaternary ammonia sanitizer on sink not availabe; Provide test strips verification by 11/12/26 4-302.14 Sanitizing Solutions; Testing Devices (Pf) Provide a test kit that accurately measures sanitizer concentrations. Observation: The basins; backsplash of the dish sink had accumulation of debris. 4-501.14 Warewashing Equipment; Cleaning Frequency (C) Dish machines; utensil sinks; raw food prep sinks; and sink drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used; at least every 24 hours. - Hallazgo 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): Meets ventilation & lighting requirements; designated areas used
Nota del inspector (en inglés): Observation: The ventilation system is heaviy accumulated with grease deposits. 6-501.14 Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. (B) If vented to the outside; ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.