Chopt Creative Salad Co.: inspecciones de salud – Wake County, NC

22 sept 2026 · 1 - Inspection

Puntuación 99.5

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): Observation: Dishes were stacked while still wet. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

30 jun 2026 · 1 - Inspection

Puntuación 98.5

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: Salmon on hot hold line was holding at 122F. Chicken on hot hold line was holding at 120F. 3-501.16 (A)(1) Time-Temperatures Control for Safety Food; Hot and Cold Holding A)Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under (B) and in (C) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 135°F or above; except that roasts cooked to a temperature and for a time specified in par. 3-401.11(B) or reheated as specified in par. 3-403.11(E) may be held at a temperature of 130°F or above; P CDI: Both items were pulled; reheated; and place back on line.
Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Time as a Public Health Control; procedures & records
Nota del inspector (en inglés): Observation: The lettuce was not marked for 4 hours past the point in time when it was placed on line. 3-501.19(B) Time as a public health control If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall be =41F when removed from cold holding; or =135F when removed from hot holding; P (2) The FOOD may have an initial temperature of =70F if; (a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD; or (b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD; (c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and (d) The FOOD is marked for 4 hours past the point in time it was cut/opened. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; P and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P CDI: Lettuce was labeled with disposal time.

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.

Chopt Creative Salad Co.

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