10 jul 2025 · 1 - Inspection
Puntuación 97.5
- 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 (P) One employee came indoors from outside and immediately put on gloves without handwashing. Employees hands shall be washed during food preparation; as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI: REHS instructed employee to wash hands and reminded PIC of when handwashing is necessary. Ensure employees wash hands during any change in task or when contamination occurs. - 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): 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Temperature controlled for safety (TCS) foods within walk-in cooler and flip-top unit were maintained above 41F. Ambient temperature of walk-in cooler fluctuated from 40F-45F. Flip-top cooler had an ambient temperature of 44F-45F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: After consultation with Wake County environmental health manager Daryl Beasley; food maintained at or below 45F was allowed to be used and placed into reach-in freezer and other available cooler when possible. All ready-to-eat and raw foods were maintained below 45F within walk-in cooler. Ready-to-eat foods on flip-top cold well were maintained above 45F and were voluntarily discarded by PIC. Repair technician was called immediately by PIC and technician arrived to repair units during inspection. - 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): 7-204.11 Sanitizers; Criteria - Chemicals (P) Quaternary ammonia sanitizing solution in 3-compartment sink had a concentration greater than 400 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing solution will be manually diluted until unit is repaired. PIC called repair technician during inspection. - 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): 4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Walk-in cooler and flip-top unit were maintaining food above 41F. Equipment for cooling and heating food; and holding cold and hot food shall be sufficient in number and capacity to maintain necessary food temperatures. Repair technician was called immediately and arrived during inspection. REHS will verify repair of the walk-in cooler and flip-top cooler by 7/10/2025. - 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): 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food and personal items were stored with facility items within walk-in cooler and dry storage areas. Store employee items in designated areas where contamination of facility equipment and food cannot occur. Relocate employee items to designated area.