Java City @ Campbell Law School

• Hallazgo Problemas de origen, fechas o etiquetas de los alimentos
  Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
  Redacción oficial (en inglés): Proper date marking & disposition
  Nota del inspector (en inglés): 3-501.17(B); Priority Foundation; Commercially prepared chicken and cut tomatoes were observed without dates indicating when the packaging was open. Commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days. The day the original container is opened in the facility shall be counted as Day 1; and the date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. CDI- known dates added. This does not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a consumer’s request; SHELLSTOCK; commercially prepared: Deli salads; Hard cheeses; Semi-soft cheeses; Cultured dairy products; Preserved FISH products; Shelf stable; dry fermented sausages; or Shelf stable salt-cured products
• 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): Single-use & single-service articles: properly stored & used
  Nota del inspector (en inglés): 4-904.11 (A-C) Kitchenware and Tableware Preventing Contamination; Single-service utensils being held in the customer service area was observed with the mouth contact portions exposed. The PIC stated that these utensils are not provided by them but another group affiliated with the school. However; because the utensils are still available to customers served by this establishment; a reasonable expectation of protection is required. (A)SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under par. (B) of this section; SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser
• 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): Non-food contact surfaces clean
  Nota del inspector (en inglés): 4-601.11; Food debris observed in the cooler drawers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency.

No se registraron infracciones en esta inspección.

• 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): Wiping cloths: properly used & stored
  Nota del inspector (en inglés): 3-304.14(B) Quat sanitizer weak. Hold in-use wiping cloths in properly concentrated sanitizer between uses. 200-400ppm for Quat. CDI: Corrected to 200ppm.

• Importante 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): Approved thawing methods used
  Nota del inspector (en inglés): 3-501.13 ; Priority Foundation; Thawing Method: Pepper soup thawing in food-prep sink; not submerged in water. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or as part of cooking process (straight into cooker); or Completely submerged under running water; At a water temperature of 21C (70F) or below; With sufficient water velocity to agitate and float off loose particles in an overflow; and For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5C (41F); for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Soup moved to pan; submerged with water flowing over.
• 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): Physical facilities installed; maintained & clean
  Nota del inspector (en inglés): 6-501.11; Core; Lamanite surface peeling off low cabinet in prep area and in front service area. Plastic handle insert on low cold-hold unit is cracked with part of the insert missing. PHYSICAL FACILITIES shall be maintained in good repair. Repair the cabinets. Replace the handle insert.; 6-501.114; Core; Prep unit no longer needed; no longer used. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and Litter.