8 oct 2026 · 1 - Inspection
Puntuación 90.5
- Hallazgo Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Nota del inspector (en inglés): 3-301.11; Priority; Observed food employee prepare fresh spring rolls with bare hands. All ingredients are ready-to-eat and item will not be cooked prior to service. Except when washing fruits and vegetables; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI- PIC stated that it is their policy to wear gloves when wrapping fresh spring rolls or handling any ready-to-eat food. PIC agreed to re-educate all kitchen employees on the importance of restricting bare hand contact with ready-to-eat foods. Fresh spring rolls were voluntarily discarded. - Hallazgo 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 supplied & accessible
Nota del inspector (en inglés): 5-205.11: Priority Foundation; Handwashing sink closest to the cook line had three containers of spring roll wrappers in the basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Spring roll wrappers were removed. - Hallazgo 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 & protected
Nota del inspector (en inglés): 3-302.11; Priority; In walk-in cooler; observed several cartons of raw eggs stored on shelf above garlic and cooked meat; container of raw meat stored on shelf above cooked chicken; and raw eggs (employee food) stored on top shelf above thai tea. Food shall be stored to prevent cross contamination. CDI- All foods were relocated appropriately. - 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 cooling time & temperatures
Nota del inspector (en inglés): 3-501.14; Priority; One large bus tub of cooked rice (45F) in walk-in cooler that was cooked and cooled yesterday did not reach 41F or below within 6 hours. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- Rice was voluntarily discarded during the inspection. - 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): 3-501.16 (A) (2) and (B); Priority; In prep cooler; found TCS foods holding above 41F with ambient air temperature at 50F (see temperature chart). Raw shell eggs (52F) were removed from refrigeration and placed on cook line along with cooked garlic and oil (54F). PIC explained that the eggs and garlic/oil are taken out of the fridge for lunch service and placed back in the fridge after lunch service. Food shall be maintained 41F or less. CDI- TCS foods in prep cooler removed from walk-in cooler this morning and stocked in unit were returned to refrigeration that was capable of holding proper temperature. TCS foods holding overnight in this prep cooler were voluntarily discarded. PIC to only keep food in top portion of unit with food-grade bags of ice covering product until unit can be serviced. EHS will return to verify that this unit has been repaired and is capable of holding 41F and below. Raw shell eggs and garlic in oil were returned to refrigeration. Keep eggs refrigerated or place ice covering all of the food in the container. Keep garlic and oil mixture refrigerated. - 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; Priority Foundation; Many foods were found lacking a date label in the walk-in cooler and prep coolers. Food shall be dated when prepared; cooked or original package opened. If an item is dated in the freezer and a portion is removed from the freezer; the date shall follow the food and include the thawing date. CDI- Foods were dated during inspection. 3-501.18; Priority; In prep cooler; found green curry (9/24) and yellow curry (9/24); both made with coconut milk; holding longer than 7 days. In walk-in cooler; observed masaman (10/1) and yellow curry (9/24) holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). CDI- All TCS foods holding longer than 7 days were voluntarily discarded. - 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 cooling methods used; adequate equipment for temperature control
Nota del inspector (en inglés): 3-501.15; Priority Foundation; Found a large; covered bus tub of cooked rice that was cooling overnight. When cooling; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice baths with ice at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered. CDI- Cooling methods reviewed with PIC and rice was voluntarily discarded. - 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): Contamination prevented during food preparation; storage & display
Nota del inspector (en inglés): 3-307.11; Core; Plastic grocery bags were used to store noodles that were in direct contact with bag. Food shall be protected from sources of contamination. Use food grade bags and containers instead of plastic bags. 3-305.11; Core; Several food containers found stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Hallazgo 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): In-use utensils: properly stored
Nota del inspector (en inglés): 3-304.12; Core; Scoops in containers of dry goods were missing handles. Utensils being stored in foods shall be stored with the handle above the food. Container of room temperature water was used to store in-use utensils near the cook line. Utensils in water shall be stored in a container of water if the water is maintained at a temperature of at least 135F or must be stored in an empty container and sent to be cleaned and sanitized at least every 4 hours. Ensure proper storage of in-use utensils. - Hallazgo 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): Utensils; equipment & linens: properly stored; dried & handled
Nota del inspector (en inglés): 4-903.11(A); (B) and (D); Core; A few metal and plastic food containers that were stored as clean in the warewashing area were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.