Restaurant · Wake County, NC

Pub 4100

4100 Glenwood Ave

Última inspección: 5 ene 2026 · Mapa · Ver en inglés

Puntuación 96

Historial de inspecciones

5 ene 2026 · 1 - Inspection

Puntuación 96

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); Priority; Cooked ribs below raw salmon in walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- Ribs moved above raw salmon. 3-302.11 (A)(2); Raw salmon below raw ground beef in walk in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- Salmon moved above the ground beef. 3-304.15(A); Priority; Employee did not switch gloves between cracking raw shell eggs and working with ready to eat food on line. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- EHS explained when to change gloves. The employee washed hands and changed gloves immediately.
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): 4-501.112; Priority Foundation; The final rinse water temperature on the high temp dish machine was observed at 112F. Several wash runs were attempted and temperature stayed at 112F without reaching a final rinse temperature of 180F to effectively achieve a final surface sanitization temperature of 160F. Verification for correction 1/15/26. In a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90oC (194oF); or less than 82oC (180oF). EHS will verify dish machine is repaired by 1/15/26. 4-703.11; Priority; In the dish machine; the food contact surfaces were not being properly sanitized (hit 151F on temp plate). PIC began manually sanitizing food contact surface equipment and utensils in the 3 compartment sink after washing in dish machine; and shall continue this process until dish machine is repaired fully to provide surface temp of 160F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. EHS will verify dish machine is repaired in 72 hours by 1/8/26. 4-601.11(A); Priority foundation; Food prep sinks and inside of large pot had dead gnats in them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- PIC had staff wash rinse and sanitize the pot and prep sinks.
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; Core; Several live gnats/flies are present in the dry storage area and the prep sink areas. The premises shall be kept free of insects and other pests. Implement pest control to eliminate fly issue in dry storage. Contact pest control for better methods of prevention and clean floor drains frequently. 6-501.112; Dead roach in kitchen and bathroom. Dead gnats and flies throughout kitchen. Remove dead or trapped birds; insects; rodents; and other pests.
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); Core; Invert both the plates on the line and the ice buckets on a clean sheet pan on top of the ice machine. 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.
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): 4-501.11; Core; Repair the low boy freezer and the cold drawers under grill on cook line as soon as possible. Using ice baths to maintain food cold is not a solution for long term cold holding compliance. Walk in freezer floor is damaged and leak in walk in freezer was noted. Nothing stored in the coolers today. Maintain equipment in good repair. Repeat; No points as new equipment issue this inspection and work orders have been placed. If not repaired at the next inspection; EHS will take full points for this violation.
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): 5-205.15; Core; Replace the pre-rinse sprayer nozzle in dish pit and sprayer nozzle at three compartment sink. Maintain a plumbing system in good repair.

25 feb 2025 · 1 - Inspection

Puntuación 98

Importante 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 wait station does not have hot water at a minimum of 100F. 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at hand sinks.
Importante 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): Thermometers provided & accurate
Nota del inspector (en inglés): Observation: A thin probe thermometer is not provided for cooking staff to monitor food temperatures. Provide a food thermometer as outlined - Verification for corrective action by 3/7/25 4-302.12 Food Temperature Measuring Devices (Pf) Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-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 dish racks are deteriorated and falling apart. The door of the 2 door prep freezer does not close; framing is poor repair/no longer cleanable. . **REPEAT** 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. Observation: The metal hotel pans; 2 inch and 4 inch have deep indentations where food particle residue is collecting and are no longer cleanable. Replace utensils and equipment with deep indentations that are no longer cleanable and create areas where food debris can collect. (Verification in 10 days; 10/17/24) 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf Observation: The cutting boards are heavily scored and no longer can be clean. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: The thermometer on the chef drawer is inaccurate and reading 42F and products are 52F - 63F. Ensure thermometers are maintained in good repair and are accurate.4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
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): Warewashing facilities: installed; maintained & used; test strips
Nota del inspector (en inglés): Observation: An irreversible temperature measuring device is not avialable to monitor the warewash machine. Verification for corrective action by 3/7/25 4-302.13 Temperature Measuring Devices; Manual and Mechanical Warewashing. (B) In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.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): Physical facilities installed; maintained & clean
Nota del inspector (en inglés): Observation: Mops are not being hung up to air dry after use. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: The floor tiles in rear hallway are in poor repair; peeling up. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ensure all floors; walls and ceilings are maintained in good repair. Observation: Ceiling tiles and vent outlets in the kitchen areas are coated with dust/debris from outlets. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

7 oct 2024 · 1 - Inspection

Puntuación 92.5

Importante 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 in the kitchen prep/dish area is not working due to pipe repair issue. Verification for corrective action and repair in 10 days - 10/17/24. 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf) Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf
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 rinse water temperature on the high temp dish machine was observed at 118F. Several wash runs were attempted and temperature fluctuated from 112F to 118F without reaching a final rinse temperature of 180F to effectively achieve a final surface sanitization temperature of 160F. Verification for correction 10/17/24. 4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures. (A) Except as specified in (B) of this section; in a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF); or less than: Pf (2) For all other machines; 82oC (180oF). Pf Observation: Due to inoperation of the dish machine; food contact surfaces were not being sanitized during wash cycle. CDI: This was corrected by manually sanitizing food contact surface equipment and utensils in the 3 compartment sink. Staff to use the dish machine to wash and 3 compartment sink to manually sanitize until machine can be repaired. 4-703.11 Hot Water and Chemical - Methods (P) After being cleaned; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15; 4-501.112; and 4-501.113 and achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator; 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: Raw beef; chicken and fish observed holding at 58F; 52F and 63F in refrigerated chef drawers on the cook line. Gaskets are torn from drawers; digital temperature display is showing 42F and products far exceed reading on temperature display. CDI: Food products were removed from chef drawers and discarded during inspection. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) TCS (temperature control safety) foods must be maintained in cold holding at 41F or less. -P
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): Observation: Washed green and red apples being displayed without sneeze guard; wrapped or dispensed in a manner that prevents bare hand contact. This is a ready to eat food and goes directly into a consumers mouth. CDI: Apples were removed from display during inspection. 3-306.11 Food Display - Preventing Contamination by Consumers (P) Protect food on display using shields; packaging; or other effective means. -P
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): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): Observation: The dish racks are deteriorated and falling apart. The door of the 2 door prep freezer does not close; framing is poor repair/no longer cleanable. Gasket on the chef drawer refrigerator is tron; unable to hold temperature of 41F or below. 2- door glass refrigerator is no longer operable decreasing refrigeration at kitchen front service production area. **REPEAT** 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. Observation: The metal hotel pans; 2 inch and 4 inch have deep indentations where food particle residue is collecting and are no longer cleanable. Replace utensils and equipment with deep indentations that are no longer cleanable and create areas where food debris can collect. (Verification in 10 days; 10/17/24) 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf Observation: The cutting boards are heavily scored and no longer can be clean. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: The thermometer on the chef drawer is inaccurate and reading 42F and products are 52F - 63F. Ensure thermometers are maintained in good repair and are accurate.4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (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): Warewashing facilities: installed; maintained & used; test strips
Nota del inspector (en inglés): Observation: The warewashing machine does not have an affixed data plate with operating standards as required. 4-204.113 Warewashing Machine; Data Plate Operation Specifications (C) A WAREWASHING machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine’s design and operation specifications including the: (A) Temperatures required for washing; rinsing; and SANITIZING; (B) Pressure required for the fresh water SANITIZING rinse unless the machine is designed to use only a pumped SANITIZING rinse; and (C) Conveyor speed for conveyor machines or cycle time for stationary rack machines. Observation: The pressure on the rinse water flow on the line to the high temp dish machine is measuring at 0 psi on the gauge. 4-501.113 Mechanical Warewashing Equipment; Sanitization Pressure (C) The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine; as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value; shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch).
Crítica 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 spray wand on the dish sink is too long and is below the flood rim level of the sink creating a backflow potential between wastewater in the sink and the potable water in the dish wand. 5-202.13 Backflow Prevention; Air Gap (P) (Verification for corrective action by 10/10/24) An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-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): Physical facilities installed; maintained & clean
Nota del inspector (en inglés): Observation: Mops are not being hung up to air dry after use. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: The floor tiles in rear hallway are in poor repair; peeling up. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ensure all floors; walls and ceilings are maintained in good repair. Observation: Ceiling tiles and vent outlets in the kitchen areas are coated with dust/debris from outlets. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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): Observation: The lighting in the food prep/production areas; dish washing area are burned out/partial lighting creating unlit areas that cannot meet minimum lighting requirements as noted below. 6-303.11 Intensity - Lighting (C) (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (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 such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.

20 may 2024 · 1 - Inspection

Puntuación 97.5

Crítica 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): Observation: Sausage gravy; grits and oatmeal did not meet cooling temperature final of 41F after 6 hours. product had been placed in walk in hot covered in plastic at 11am. CDI: Operator voluntarily discarded food products during inspection. 3-501.14; Priority; A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. 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 cooling methods used; adequate equipment for temperature control
Nota del inspector (en inglés): Observation: The cooling methods for sausage gravy; grits and oatmeal were insufficient reach proper cooling measures. Covered in plastic; deep 4 inch pans. CDI: Product discarded reference Item#20. Sausage and other products that had been cooled observed between 37F-40F in walk in refrigerator. Cooled shallow containers and loosely covered. Discussed and educated for proper coolng methods and monitoring to achieve active managerial control. 3-501.15; A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf
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 performed productions tasks; expo; cook line are not wearing hair restraints or beard guards during tasks. 2-402.11; Core; A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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 dish racks are deteriorated and falling apart. The floor of the walk in is buckled and no longer cleanable. The dor of the 2 door prep freezer does not closed; framing is poor repair/no longer cleanable. 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 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): Observation: The rinse gauge is not working properly; cycle time is long for wash cycle. Rinse cycle does not turn on when there ar not more than one dish rack in machine. Repair machine to work properly. 4-501.15; Core; (A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
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 hood line is insufficient due to burned out bulbs AND some that have been installed are not sufficient lumens. The bulbs over the dish area are insufficient. 6-303.11; Core; A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (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 such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.

3 oct 2023 · 1 - Inspection

Puntuación 97

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; Priority; Container of raw beef was found resting directly on top of containers of potatoes. In order to prevent cross contamination; raw animal food shall be stored below ready to eat items. CDI- Food was rearranged during the inspection.
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): 4-601.11 (A); Priority Foundation; Two food containers being stored as clean had minor food debris inside of them. Food contact surfaces shall be kept clean to sight and touch. CDI- Food containers were taken back to the dishwashing area to be washed.
Crítica 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); Priority; Cream cheese labeled "keep refrigerated" were being stored out at room temperature on the buffet line. Potentially hazardous foods shall be kept out of the temperature danger zone ( temperatures between 41F-135F). CDI- Cream cheese was voluntarily discarded. Moving forward; keep cream cheese at 41F or label with times for "time as a public health control" method. Deductions will be taken if this item is repeated.
Importante 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): Thermometers provided & accurate
Nota del inspector (en inglés): 4-302.12; Priority Foundation; Only functional food thermometer that PIC was able to prevent was not a thin-probe thermometer. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. VR- EHS returning in 10 days to ensure thin probe thermometer has been provided.
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; Several live flies are present in the dry storage area. The premises shall be kept free of insects and other pests. Implement pest control to eliminate fly issue in dry storage.
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): 4-501.11; Core; Water is dripping from the condenser of the reach-in cooler and establishment has container catching the water. Low boy freezer doors are not sealing / completely shutting. Equipment shall be maintained in a state of good repair.

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.