2 jul 2026 · 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 PIC (person in charge) could not demonstrate knowledge as a CFM (certified food manager) as it pertains to the following items: date marking/disposition; cold holding; time control (process/instruction); TCS (temperature control safety) food products; Educated PIC (person in charge) during inspection for corrective action requirements; scientific rationale behind food service rules and as it applies to facility operation/production tasks. CDI: Educated manager on requirements for PIC to be able to demonstrate knowledge and obtained corrective action for items listed on report. 2-102.11 - Demonstration Pf The PIC shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no Priority violations during the current inspection; being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. - 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): Observation: There is not a certified food manager at facility during all hours of operation; Ensure that there is a designated person in charge that is a certified food manager on staff. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. - 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): Observation: The hand sink at the expo/wait service line was bieng blocked by cofee cups and utensils preventing access to staff to wash hands. CDI: Items were removed so that hand sink access was available. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - 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: Corn beef hash(44F) and cooekd sausage (44F) observed over 41F in chef drawer refrigerator. The refrigerator is unable to maintain 41F or below as required. CDI: Food products were discarded during inspection as corrective action. 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 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: Milk; plant fluid opened in the reach in refrigerator front service counter were not dated when opened; Other products were opened today without date maring; CDI: These products were discarded during inspection that did not have dates and/or could not be identified; Containers opened today were datemarked as a corrective action during inspection. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety 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; and (2) The date marked by the facility may not exceed a manufacturer’s use-by date based on FOOD safety. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. - 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: Containers of pooled eggs; shell eggs marked fo TPHC start time of 6am were not discarded by 4 hour time of 10:11am; Staff continued to use bot h products - Time control process/requirements posted to wall at the cook line; CDI: Products were discarded at 1025am after conversation with manager and cooking staff; review of posted policy. 3-501.19 Time as a Public Health Control (P) (Pf) If TPHC is used for up to a maximum of 4 hours: (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P - 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): Observation: Dry wiping clothes being used for wiping up spills; tabletops and utensils; Observed staff not using sanitizer buckets on the line for these wiping cloths; CDI: Wiping cloths were placed in buckets of sanitizer as a corrective action and information was given to staff about use; application. 3-304.14 Wiping Cloths; Use Limitations (C) (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be maintained dry and used for no other purpose. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. (E) Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES (F) SINGLE-USE disposable sanitizer wipes shall be used in accordance with manufacturer’s label use instructions. - 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): Observation: Tongs use for cooking food; touching TCS (temperature control safety) food products being stored on oven handle; hook where cross contamination can occur due to dripping food products on the cookline and/or staffing brushing up against utensils with soiled clothing; CDI: Tongs removed from service and new clean utensils placed on shelf no thung on oven handles/hook. 3-304.12 In-Use Utensils; Between-Use Storage (C) During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean; sanitized surface; - 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: Observed plastic bowls; food service containers being stacked wet without air drying after cleaning; This was ocrrected during inspection by placing these items on drying shelf rack to air-dry. 4-901.11 Equipment and Utensils; Air-Drying Required (C) - 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: Chef drawer refrigerator; roll top prep refrigerator unable to maintain 41F or below for TCS (temperature ocntrol saftey) food products; Ensur eall euqipment is in good repair and operating. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.