Restaurant · Wake County, NC

Bul Box

2526 Hillsborough St

Última inspección: 18 may 2026 · Mapa · Ver en inglés

Puntuación 91.5

Historial de inspecciones

18 may 2026 · 1 - Inspection

Puntuación 91.5

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): PIC Present; demonstrates knowledge; & performs duties
Nota del inspector (en inglés): 2-103.11(A-P) - PIC Duties - Pf D)EMPLOYEES wash hands H)Proper cooling K)Proper SANITIZING of EQUIPMENT/UTENSILS -Observation: as it can be read in this inspection; food employee could not perform their duties related to food safety. -Corrected During Inspection (CDI): all P and Pf violations were corrected and Person in Charge (PIC) education was provided as well by the Environmental Health Specialist (EHS).
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 (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD (RTE); P -Observation: food employee broke shell eggs; changed gloves without washing in between and she was going to start to work with RTE food and finish to cook the eggs. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to Person in Charge (PIC) the violation and food employee voluntarily removed gloves and washed hands. 2-301.14 When to wash (E) After handling soiled EQUIPMENT or UTENSILS; P -Observation: food employee closed faucet after hand washing without using paper towel and proceeded to work with food. -Corrected During Inspection (CDI): EHS pointed the violation and food employee voluntarily rewashed hands.
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) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observation: shell eggs were on top of vegetables and cooked chicken; and raw beef was on top of other RTE food items in reach-in cooler. Make sure to organize food items accordingly to their final cooking temperature. -Corrected During Inspection (CDI): EHS explained the violation to PIC and pointed the sticker in the reach-in cooler's door that shows how to organized coolers. Person in Charge (PIC) voluntarily re-organized reach-in cooler.
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): Food-contact surfaces: cleaned & sanitized
Nota del inspector (en inglés): 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observation: QUAT sanitizer in 3 comp sink was 100ppm. Manufacturer recommended concentration is at least 200ppm. -Corrected During Inspection (CDI): food employee voluntarily discarded sanitizer. 4-703.11 After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method.-P -Observation: food employee sanitized utensils for only 2 seconds in QUAT sanitizer and proceeded to work with food with utensil. Manufacturer recommendation is 1 min of contact to be considered sanitized. -Corrected During Inspection (CDI): EHS explained the violation to PIC and food employee placed utensil in dirty dishes. 4-602.11 Equipment Food-Contact Surfaces and Utensils. (E)Shall be cleaned: (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) at a frequency specified by the manufacturer. -Observation: ice machine had pink slime growing in the corners of the ice machine. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observation: containers in clean dishes area had sticker residue in containers and lid had greasy accumulation as well. -Corrected During Inspection (CDI): PIC voluntarily moved utensils to dirty dishes.
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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observation: green beans was 72F at 11h30am and 66F at 12h25. Cooling rate was 0.10F/min; below recommended. -Corrected During Inspection (CDI): green beans were being cooled in deep pan with wrapping plastic around. PIC removed plastic wrap and placed green beans in bigger pan; more spread out.
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 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observation: green beans were being cooled in deep pan with wrapping plastic around not allowing food item to cool down quickly enough as mentioned in violation #20. -Corrected During Inspection (CDI): food employee voluntarily removed plastic wrap and placed food item in bigger plan to spread out food item and allow quicker cooling.
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) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observation: wet cloth was being stored on top of cutting board. Make sure to keep wet cloth submerged in bucket sanitizer when not in use. -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): Utensils; equipment & linens: properly stored; dried & handled
Nota del inspector (en inglés): 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observation: after washing; clean containers were being stacked wet. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or Inverted. -Observation: wet containers were being stacked in a position that doesn't allow air drying. -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): 4-402.11 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: 3 comp sink had caulk coming out of the wall. Make sure to re-caulk sink on the wall. Review all sinks attached to the wall to make sure all sinks are caulked. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-202.11 Multiuse food-contact surfaces shall be smooth; in good repair; free of sharp angles; and finished to have smooth seams and joints. Pf -Observation: reusable containers lid was cracked chipping plastic that can fall in food items and become solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded items from service.
Hallazgo Problemas de agua, plomería o drenaje
El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
Redacción oficial (en inglés): Sewage & wastewater properly disposed
Nota del inspector (en inglés): 5-402.13 Conveying Sewage - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system; including use of SEWAGE transport vehicles; waste retention tanks; pumps; pipes; hoses; and connections that are constructed; maintained; and operated according to LAW. P -Observation: sewer was retuning to the kitchen drain when sinks' faucets were being opened due slow draining. -Person in Charge (PIC) will have to call the cellphone printed in this inspection when sewer line is fixed. Immediate suspension was issued for this establishment and it will be lifted only after the violation is fixed.
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): 6-101.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observation: few parts of the facility had floor not smooth. -EHS discussed the matter with PIC. 6-501.114 Maintaining Premises; Unnecessary Items and Litter (C) -Observation: facility is no longer providing slushy drinks. Make sure to removed items that is no longer in use from the facility. -EHS discussed the matter with PIC.

25 mar 2025 · 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): PIC Present; demonstrates knowledge; & performs duties
Nota del inspector (en inglés): Observation: The person in charge was unable to demonstrate requirements for temperature control (hot and cold holding) marked on todays inspection; In addition could not demonstrate fnal cook temperatures for raw animal products or how to use food thermometer. CDI: This was corrected during inspection through education and hands on training of staff during inspection for cold holding; hot holding; how to calibrate a thermometer and monitoring cook temperatures. 2-103.11 (A) - (P) (Pf) (G) EMPLOYEES are properly cooking TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; being particularly careful in cooking those FOODS known to cause severe foodborne illness and death; such as EGGS and COMMINUTED MEATS; through daily oversight of the EMPLOYEES' routine monitoring of the cooking temperatures using appropriate temperature measuring devices (I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; 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 PIC (person in charge) was not a certified food manager. 2-102.12 (A) Certified Food Protection Manager (C) (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.
Menor 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): Proper eating; tasting; drinking or tobacco use
Nota del inspector (en inglés): Observation: The staff are drinking out of bottles with caps. Ensure that staff are using drinking containers that are cup; lid and straw or other that breaj hand to mouth contact when consuming. Bottles allow for hand contact when undoing cap where mouth will be present for consumption. 2-401.11 Eating; Drinking; or Using Tobacco (C) (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.
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): Observation: Cooked chicken was sitting out at room temperautr eon the grill and observed at 79F. CDI: Chicken was voluntarily discarded during inspection as corrective action. Staff were advised about hot holding 135F on the steam well or cooling chicken to 41F in walk in refrigerator prior to use/holding cold in prep refrigerator. *After cooking. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P
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): Observation: Cut leafy greens (53F) and blanched corn (54F) in the reach were exceeding 41F during cold holding in the upright reach in refrigerator. The up right refrigerator observed at 55F on the digital readout which matched air temperature measure with thermometer. CID: PIC voluntarily discarded products during inspection. Uprigh refrigerator must be repaired to hold properly at 41F or below befor estoring food products. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
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: A working spray botle of bleach was not labeled with the contents. CDI: This was corrected during inspection by labeling the spray bottle. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf
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): Observation: The upright reach in refrigerator is unable to maintian temperature of 41F or below and not functioning. Repair refrigerator to ensure proper refrigeration is adequate for storage of TCS (temeprature control safety) foods. 4-501.11 Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (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. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

12 sept 2024 · 1 - Inspection

Puntuación 97

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): Management; food & conditional employee; knowledge; responsibilities & reporting
Nota del inspector (en inglés): Observation: The person in charge is unable to demonstrate requirements for exclusion and restriction as it pertains to staffing when calling out and returning to work requirements. CDI: Provided educational materials to person in charge during inspection. 2-102.11 (C) (2); (3) and (17); 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. (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Pf (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; Pf (17) Explaining how the PERSON IN CHARGE; FOOD EMPLOYEES; and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Pf
Importante Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Procedures for responding to vomiting & diarrheal events
Nota del inspector (en inglés): Observation: The person in charge was unable to provide instructions or verbalize requirements for clean up and disinfection of a vomit/diarrhea incident. CDI: Information was provided to person in charge for proper clean up/disinfection requirements. 2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. Pf
Importante 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): Required records available: shellstock tags; parasite destruction
Nota del inspector (en inglés): Observation: The location does not have documentation on file for products being received and prepped/produced from main store location. Verification needed by 9/22/24. 3-402.12; C) If raw; raw-marinated; partially cooked; or marinated-partially cooked FISH are served or sold in READY-TO-EAT form; and the FISH are raised and fed as specified in Subparagraph 3 402.11(B)(3); a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3 402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf Priority Foundation;
Importante 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): Food-contact surfaces: cleaned & sanitized
Nota del inspector (en inglés): Observation: The dispenser on the frozen drink system has accumulation of debris on the food contact surfaces of the paddles; plunger. Increase cleaning frequency to ensure that these areas clean. Verification for cleaning; schedule 9/22/24. 4-601.11 (A); Priority Foundation; A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
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): Observation: The frozen blanched potatoes; raw salmon and tuna pulled from freezer is not date marked when pulled for thawing. CDI: Products were date marked after request during inspection. 3-501.17; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf commercially processed food
Menor 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): Observation: Staff wearing watch during food productions tasks. Ensure that staff wear no wrist jewelry or watches during production tasks this is not approved. 2-303.11; Core; Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): Observation: The compressor on the walk in refrigerator is leaking water. Ensure that all equipment is maintained good repair. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (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. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
Menor Problemas de agua, plomería o drenaje
El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
Redacción oficial (en inglés): Plumbing installed; proper backflow devices
Nota del inspector (en inglés): Observation: The faucet spigot poor repair/leaking; 5-205.15; A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Core;
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: The mops are not hung up to air dry at the utility sink. 6-501.16; Core; After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.
Menor 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): Observation: The lighting over the food prep table next to cook line and in the back room production area is not sufficient for the food production areas. 6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT ; Observation: The light over the dish washing area and the front production area is not shielded and/or light bulbs are not plastic coated. 6-202.11; Core; Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

6 jun 2024 · 1 - Inspection

Puntuación 97.5

Crítica 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): Food-contact surfaces: cleaned & sanitized
Nota del inspector (en inglés): Observation: Due to lack of sanitizer in the three (3) compartment sink; utensils and equipment were not sanitized during warewashing. When tested the sink basin did not have quat sanitizer observed at 0ppm. After correction; sanitizer was 300ppm. CDI: Operator added quat sanitizer to basin and rewashed; sanitized all utensils during inspection. 4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P ;
Crítica Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Nota del inspector (en inglés): Observation: Packaged cooked chicken observed in walk in refrigerator without proper date labeling; no variance in place to demonstrate food packaging approval and information. Food is not approved for use in facility from main service kitchen. Discontinue using product unless able to demonstrate from an approved source as noted in rule. CDI: Operator voluntarily discarded product during inspection due lack of package production dates; information for approval of processed products. 3-502.12; (A) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under sec. 3502.11; a FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P Priority;; 8-103.12;

2 ene 2024 · 1 - Inspection

Puntuación 96

Crítica 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): Food-contact surfaces: cleaned & sanitized
Nota del inspector (en inglés): 4-703.11; Priority; Quat sanitizer 0ppm. Maintain Quat sanitizer at 200-400ppm. CDI: Sanitizer corrected to 200ppm. ; 4-601.11 (A); Priority Foundation; Sticker residue on metal containers. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. Repeat.
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): Warewashing facilities: installed; maintained & used; test strips
Nota del inspector (en inglés): 4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.; 4-501.18; Core; Debris floating in sanitizer water. The wash; rinse; and SANITIZE solutions shall be maintained clean.
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): 6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. 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.