Mobile Food · Wake County, NC

Ak Mix Grill (Wcid #962)

2161 S Wilmington St

Última inspección: 1 jul 2026 · Mapa · Ver en inglés

Puntuación 95

Historial de inspecciones

1 jul 2026 · 1 - Inspection

Puntuación 95

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): Certified Food Protection Manager
Nota del inspector (en inglés): REPEAT 2-102.12At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager. -Observation: upon arrival during; and after inspection; a Certified Food Protection Manager was not available. It is required by the State of North Carolina for at least one (1) employee to have a food safety certification at all (CAT II; III and IV) food handling establishments. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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): Hands clean & properly washed
Nota del inspector (en inglés): 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (I) After engaging in other activities that contaminate the hands (P). -Observation: establishment has a big trash can that has lid where it’s not possible to open or throw items away without touching the trash itself. Food employee open trash can and proceeded to cook chicken. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employee that every time he touches the trash can; his hands is contaminated and hands shall be washed. Food employee voluntarily washed hands and finish to prepare food items. Environmental Health Specialist (EHS) recommends establishment to purchase a different trash can that can be open with foot or with the type of lid where the items falls on the trash can without touching the lid.
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(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce (P). -Observation: inside reach-in cooler; raw shrimp was stored on top of rice that goes to customers. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed raw shrimp in bottom shelf.
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): Thermometers provided & accurate
Nota del inspector (en inglés): 4-302.12 Food Temperature Measuring Devices (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Pf -Observation: food thermometer was without batteries; not working. -Corrected During Inspection (CDI): Person in Charge (PIC) bought new batteries and changed. Thermometer is operational now.
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): Personal cleanliness
Nota del inspector (en inglés): 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. -Observation: food employee was wearing bracelets and ring with stone while cooking chicken; lamb and other food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 2-402.11 Effectiveness-Hair Restraints - FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD. -Observation: food employee was not wearing any type of hair restraints while cooking food. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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): Single-use & single-service articles: properly stored & used
Nota del inspector (en inglés): 4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing(C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: several to-go containers were facing up collecting dust. Make sure to keep single-use products upside down to avoid contamination. Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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): 6-201.11 Floors; Walls and Ceilings - Cleanability (C) -Observation: floor coating is coming out and it can no longer be considered cleanable. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

15 ene 2025 · 1 - Inspection

Puntuación 96.5

Importante 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): PIC Present; demonstrates knowledge; & performs duties
Nota del inspector (en inglés): Observation: The person in charge was unsure about levels of chlorine for sanitizer. The person in charge must be able to demobstrate knowledge and not receive priority items during inspection. CDI: Educated person in charge during inspction. Provided educational materials. 2-102.11 (A); (B) and (C) (1); (4) - (16) (PF) The Person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection; (B) Being a certified food protection manager; or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
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): Certified Food Protection Manager
Nota del inspector (en inglés): Observation: The person in charge is not a certified food manager. 2-102.12 (A); Core; A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
Hallazgo 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): Toxic substances properly identified stored & used
Nota del inspector (en inglés): Observation: The chlorine sanitizer was too high and was measured over 200ppm exceeding test strips from operator. CDI: Demonstrated to operator requirements and assisted in diluting sanitizer down to 100ppm. Ensure that staff are trained. 7-204.11 Sanitizers; Criteria - Chemicals (P) Provide sanitizer at correct concentrations; diluting as required.-P
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): Observation: The gaskets and doors on the refrigerator are not being maintained clean. Ensure all equipment is kept clean. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

4 jun 2024 · 1 - Inspection

Puntuación 92

Importante 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): PIC Present; demonstrates knowledge; & performs duties
Nota del inspector (en inglés): Observation: The person in charge is not a certified food manager and cannot demonstrate knowledge of food safety requirements. TCS (temperature control safety) food required temperature for hot holding; employee health policy; when to wash; where to wash hands;does not have an approved food thermometer. CDI: Education materials given during inspection to correct violations observed. Discussed correction items and what is required. 2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; Based on the RISKS inherent to the FOOD operation; during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention; application of the HAZARD Analysis and CRITICAL CONTROL POINT principles; and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE; Pf (4) Explaining the significance of the relationship between maintaining the time and temperature of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and the prevention of foodborne illness; Pf (5) Explaining the HAZARDS involved in the consumption of raw or undercooked MEAT; POULTRY; EGGS; and FISH; Pf (6) Stating the required FOOD temperatures and times for safe cooking of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD including MEAT; POULTRY; EGGS; and FISH; Pf (7) Stating the required temperatures and times for the safe refrigerated storage; hot holding; cooling; and reheating of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; Pf (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination; Pf (b) Hand contact with READY-TO-EAT FOODS; Pf (c) Handwashing; Pf and (d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair; Pf (9) Describing FOODS identified as MAJOR FOOD ALLERGENS and the symptoms that a MAJOR FOOD ALLERGEN could cause in a sensitive individual who has an allergic reaction. Pf (10) Explaining the relationship between FOOD safety and providing EQUIPMENT that is: (a) Sufficient in number and capacity; Pf and (b) Properly designed; constructed; located; installed; operated; maintained; and cleaned; Pf (11) Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT; Pf (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; Pf (13) Identifying POISONOUS OR TOXIC MATERIALS in the FOOD ESTABLISHMENT and the procedures necessary to ensure that they are safely stored; dispensed; used; and disposed of according to LAW; Pf (14) Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; Pf (15) Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW; this Code; or an agreement between the REGULATORY AUTHORITY and the FOOD ESTABLISHMENT; Pf (16) Explaining the responsibilities; rights; and authorities assigned by this Code to the: (a) FOOD EMPLOYEE; Pf (b) CONDITIONAL EMPLOYEE; Pf (c) PERSON IN CHARGE; Pf (d) REGULATORY AUTHORITY; Pf
Menor 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): Certified Food Protection Manager
Nota del inspector (en inglés): Observation: The person in charge is not a certified food manager. 2-102.12 (A); Core; A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
Crítica 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): Hands clean & properly washed
Nota del inspector (en inglés): Observation: Staff did not wash hands after handling unclean items and before starting on food production. Staff member went straight to putting on glove without washing hands first and switching between tasks. CDI: Discussed with staff when to wash hands during production. -301.14; Priority; A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; P (B) After using the toilet room; P (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P (D) Except as specified in par. 2-401.11(B); after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; P (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
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 supplied & accessible
Nota del inspector (en inglés): Observation: The only hand wash sink was being used to store sponges and other cleaning items making inaccessible to staff. Hand wash sinks cannot be used for any other purpose. 5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf
Crítica 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): Observation: The rice on the stovetop and steam table was observed holding below 135F as required. 3-501.16(A)(1) ; Priority; Hot holding (temperature control safety) food products is required to be at a temperature at least 135F or higher. CDI: Rice was voluntarily discarded.
Importante 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): Thermometers provided & accurate
Nota del inspector (en inglés): Observation: A graduated food probe is needed for checking food cooking; hot and cold temperatures. Provide a food probe thermometer. Verification for corrective action by June 14; 2024. 4-302.12; Priority Foundation; (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible Pf
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): Observation: Gyro meat is being stored in a shopping bag which is not approved for food contact. Discontinue using these bags as they are not approved for food contact. 3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
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): Observation: Floors and areas under/behind equipment are accumulated with debris. ncrease cleaning frequency of these areas. 6-501.12; Core; ) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean

Los registros provienen de Wake County Environmental Services. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.