1 jul 2026 · 1 - Inspection
Puntuación 96
- 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): 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; 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). -During transitional permit; establishment has 180 days to meet this requirement; from the day the permit was issued. Permit was issued in June 22; 2026. 180 days after it will be in December 19; 2026. - 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) Ready-to-eat TCS food; date marking Pf (B) Except as specified in (E-G); 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 and: (1) The day the original container is opened in the facility shall be counted as Day 1 (Pf). -Observation: several open TCS food containers (RTE deli turkey; cream cheese; American Cheese; and cooked eggs) had day 1 starting the day after containers were open. All products were within the 7 days limit. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily changed the labels following food code requirements. - 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): 4-203.11 Temperature Measuring Devices; Food. (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2F in the intended range of use. Pf -Observation: food thermometer in ice bath was 37F while Environmental Health Specialist (EHS) thermometer was 32F. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily purchased a new food thermometer. When tested in ice bath with Environmental Health Specialist (EHS)’s thermometer; both were 32F. - Hallazgo Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): Insects & rodents not present; no unauthorized animals
Nota del inspector (en inglés): 6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (3)Solid; self-closing; tight-fitting doors. -Observation: kitchen’s exit door is not self-closing. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). - 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 employees had bracelets and watch in wrist while preparing food. -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): Wiping cloths: properly used & stored
Nota del inspector (en inglés): 3-304.14 Wiping Cloths; Use Limitation (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. -Observation: wet cloths were on top of prep cooler and prep table and not in use. Make sure to keep wet cloths submerged in bucket sanitizer at all times when not in use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). - 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): 4-205.10 Except for toasters; mixers; microwave ovens; water heater; and hoods; food equipment shall be certified for commercial use. -Observation: ice machine; induction range; and chest freezer are not approved for commercial use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: hand wash sink was had caulk missing and sink is coming out of the wall. Ice bin is missing caulk on the counter. Make sure to re-caulk sink on the wall and ice bin on the counter. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.11 Equipment in good repair (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. -Observation: small cooler door handles is breaking apart. Make sure to keep equipment in good repair. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). - 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): 4-501.19 During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf -Observation: water in 3 comp sink was 108F and soap manufacturer required at least 110F. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily called maintenance to fix water temperature. Now is 116F. - 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): Non-food contact surfaces clean
Nota del inspector (en inglés): 4-601.11(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. -Observation: around coffee nozzles dispenser containers and coffee machine is starting to have accumulation. Make sure to clean as often as necessary to avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).