10 nov 2026 · 1 - Inspection
Puntuación 98
- 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 Packaged and Unpackaged Food - Separation; Packaging; and Segregation; Priority; Raw ground beef was stored on top of boxes of cheesecake in the reach-in freezer. Foods shall be stacked according to final cook temperatures with ready-to-eat foods always stored above raw meats and seafood. CDI-PIC removed ground beef from freezer. - 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 hot holding temperatures
Nota del inspector (en inglés): 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding; Priority; Corn; potatoes; and broccoli on the steam table were measured at 58-60F. TCS foods must be held at either 135F or above or 41F or below. CDI-Foods were all reheated to 165F and above during inspection. During discussion with PIC; it was found that holding these items at 135F or above results in a lower quality product. Discussed using Time as a Public Health Control for these items. Items may be held for up to 4 hours without temperature control as long as the following conditions are met: written procedures are maintained and available during each inspection; a method for tracking the 4 hours is in place (time log; a board where the time is written; etc); and any food not served during the 4 hour timeline is discarded and may never be saved for later use. Gave PIC a copy of the procedure form for TPHC. - 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(A) Cooling Methods; Priority foundation; Greens in the walk-in cooler were cooling tightly covered in deep pans. Foods shall be cooled from 135F to 70F within two hours;135F to 41F within six hours; or room temperature to 41F within four hours by placing the FOOD in shallow pans; small/thin portions; using rapid cooling equipment; stirring; ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; loosely covered to allow cold air flow; or other effective methods. CDI-PIC separated the food into other containers to reduce depth and pans were loosely covered to continue cooling in the walk-in cooler.