27 may 2026 · 1 - Inspection
Puntuación 96.5
- 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): 2-102.12 (A) No one present during inspection with an approved; unexpired certification. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. No points deducted for this violation for the first 180 day window after permitting. After this; points are deducted. Have someone present at all times with a valid; approved certification. CDI - 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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cream cheese cups stored in sandwich makeline at 37F where an open one was spilled in the bottom of the container but at the top of the stack the cream cheese was at 49F. Various milks in use in under counter reachin by blenders 42-43F; including one that PIC stated had not been used much today. The ambient air of this unit tested with a thermometer did read at 40F. Eggs in under counter reachin by oven 41-42F and the ambient air measured in this unit at 39F. Employee stated that the eggs had not been out much today and when they are out it is a very short amount of time. Food shall be 41F or less. Cream cheeses discarded by PIC and new ones obtained from fridge and ice placed on them to aid in long term temperature control with the void spaces between the cups. Continue to monitor under counter reachin units and adjust temperature as necessary. External temperature readings on the units during the inspection were all less than 40F. At this time it seems that the under counter units are functioning properly. Points deducted for the cream cheese. CDI - 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): 7-201.11 Separation - Storage (P) Several chemicals on chemical shelf stored above clean linens containing towels and aprons. Chemicals shall be stored separate from food and food items. Shelves rearranged during inspection to have chemicals below linens. CDI - 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) Wet rag in container by espresso machine at 0 ppm sanitizer and employee stated it was sanitizer in the container. Solution was cloudy. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Refresh the sanitizer and rag as needed/more frequently to maintain proper quat sanitizer concentration of 200 to 400 ppm. - 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 (F) In use spoons stored in a metal cup of water at 105F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and maintained clean. Maintain in 135F water or hotter; or maintain in a clean; dry container. - 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) A dirty duster that has been used before is hanging on dry storage rack and in contact with clean aprons. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store cleaning equipment separate from clean items. - Paper towels for the hand sink by the drive thru window are partially over top of the rinse sink. This would make wet hands drip into the sink and possibly onto in use equipment in the sink. Relocate paper towels to be further left and behind the hand sink or in another location where not above clean or in use items. - Hallazgo Problemas de mantenimiento del local
Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
Redacción oficial (en inglés): Meets ventilation & lighting requirements; designated areas used
Nota del inspector (en inglés): 6-305.11 Designation - Dressing Areas and Lockers (C) Employee items hanging on dry storage rack and lotion stored on dry storage rack. Employee items shall be stored where not a source of contamination and separate from food and food items. Relocate employee items to office space.