20 abr 2026 · 1 - Inspection
Puntuación 93
- 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): Handwashing sinks supplied & accessible
Nota del inspector (en inglés): 5-205.11 (B) Several spray bottles stored on handsink in kitchen. A handwashing sink may not be used for purposes other than handwashing Pf. Bottles relocated during inspection. 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 cooling time & temperatures
Nota del inspector (en inglés): 3-501.14(A) Large pans of food with lids cooled 8 degrees F in 90 minutes after turning the lids to aid in cooling process. Food should be cooling from 70F to 41F at 0.12 F per minute. The chicken and pork are only cooling 0.08 degrees F per minute. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Food placed on sheet pans and further away from door to increase cooling speed. Food can also be placed in reachin freezer in small portions to aid in cooling faster. 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) Soap stored over clean dishes on shelf above three compartment sink and windex spray bottle stored in single service cabinet above food items in dining room. Chemicals shall be stored where not a source of contamination; separated from food and food items on a bottom shelf or designated area. Items relocated. CDI - Hallazgo 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): 3-502.11 Variance Requirement (Pf) Facility is continuing to ROP cooked food and mail to customers when orders are placed through Gold Belly. Observed cole slaw today in ROP bags along with cooked pork; mac n cheese; and beans. It was stated to be for an order that is going out tomorrow. The facility places cooked meats and sides in ROP bags. Food observed in ROP bags today; discarded and requirements that a variance with the state was explained to the PIC as well as the option to seal the bags without removing the oxygen to be able to continue this service to clients or utilizing other food grade packaging like togo containers; or Ziploc bags. CDI 1/20/26 email from Lauren Harden to owner stated that the ROP cannot be preformed without a variance and other food grade packaging option that does not remove the oxygen was suggested. 4/13/26 email from Lauren Harden which included the variance committee to introduce them stated "Debora Wray; please work with the variance committee to work through your process and either obtain written approval from the variance committee to continue this procedure or develop a new approved procedure." Variance committee email: ncvariancecommittee@dhhs.nc.gov State Regional on the variance committee: jennifer.e.moore@dhhs.nc.gov - Importante 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 Cooling Methods. Several pans of food cooling in walkin with lids on them and some items stored on top of previously cooled food; warming that product and creating condensation in that pan. Chicken at 70F and pork at 70F; both said to be cooked this morning covered with wax paper and a metal lid on the metal pan creating a tight seal. Lids turned to allow product to cool better. Items are also stored near the door of exterior walkin. Storing the food further into the walkin will aid in better cooling process. Recommend moving condiments and raw; uncut cabbage to be closer to door. - 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): Plant food properly cooked for hot holding
Nota del inspector (en inglés): 3-401.13 Observed fries sitting on table at 118F and pic states they are parcooked. Observed employee finish parcooking fried okra and placing on table in a bowl at 87F. Cook plant food to a minimum of 135F when the food will be moved to hot holding. If the process for parcooking wants to continue an approved procedure would need to be established with time requirements and labelling the food; or the food fully cooked the first time placed in fryer. Items returned to fryer to be fully cooked. CDI - 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): 6-501.111 Large fly presence throughout facility in the kitchen and dining room. Keep the premises free of insects; rodents; and other pests. Utilize a pest control company; increase cleaning to limit food; water and a place to live to aid in pest control. - Hallazgo 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): 3-307.11 Miscellaneous Sources of Contamination (C) Walkin is utilized for storage of prepped food; cooling; and food storage not in original package. Upon arrival and throughout the duration of the inspection the fence/gate was propped open with cones and not preventing the public from accessing the unlocked walkin. There was no attempt to lock or protect the food. Food shall be protected from sources of contamination. Facility must do one of the following: 1. work with fire to ensure egress requirements are met to either have the gate lock on the outside and still allow free flowing passage out of the gate. 2. Restrict the walkin to storage of food only in original unopened packages 3. Lock the walkin when someone is not actively in it 4. Have a person stay outside to monitor the walkin at all times This issue and options were discussed at permitting. - 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) On the clean drainboard for the dish machine; visibly dirty dishes that were confirmed by employee to not have been washed yet were stored on clean drain board directly next to clean dish shelf. Bug light installed on wall in dish area is in direct contact with the shelving that the clean dishes are stored on. 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. Dirty dishes on clean drain board is contaminating the drain board and not the proper flow of dirty to clean in the dish area. Dirty dishes should stay on the pre rinse sink side of the dish machine and the other drain board is reserved for clean dishes only. Remove or relocate bug light. - 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(A)(C) Unwrapped single service utensils and cup lids stored in contact with the inside of a galvanized bucket not designed for food or food items. Store single-use and single-service articles 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 singel service items in a clean container designed for food that can be washed or an effective barrier is needed for the galvanized bucket to ensure they do not come in contact with the metal and maintained clean. This was discussed during permitting visit. - 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): Physical facilities installed; maintained & clean
Nota del inspector (en inglés): 6-201.11 Floors; Walls and Ceilings - Cleanability (C) Kitchen addition has been made since permitting and Christina Sancha with Plan Review states there have not been approved plans for this addition to the main kitchen area where the steam tables are; the wall added and the counter tops in the front area. The ceiling is bare ceiling rafters and brackets. None of the ceiling is smooth and easily cleanable and is directly above the steam table where food is being plated. - 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 Employee jacket hanging on dry storage rack. Designate and use an area for the orderly storage of employees' clothing and possessions. Employee items shall be stored to not be a source of contamination in a separate area utilizing lockers provided or a bottom shelf where not with food or food items.