Minas Italian Market: inspecciones de salud – Wake County, NC

22 oct 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 cold holding temperatures
Nota del inspector (en inglés): 3-501.16; Priority; Meats in the dry-aging process have mold on them and the internal thermometer states that it is 60F on the inside. Dryaging is approved as long as food products are maintained at 41F or below. CDI- Meats with mold temping above 41F were voluntarily discarded. ***No points taken due to PIC and staff stating that most of the meats have been discarded and the meat being voluntarily discarded on today. PIC states that they are still learning the process; none has been sold to the public; and have had to throw away most of the meat due to mold. The temperature was lowered and is now maintained at 40-41F.
Menor 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): 3-305.11(A); Core; A bag with several bags of individually packaged chips was stored on the floor in the deli prep area and on the floor of the walk-in freezer. FOOD shall be protected from contamination by storing the FOOD in a clean; dry location;where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Ensure all food is stored at least six 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): 4-205.10; Core; Identification and verification of the VEVOR dry age refrigerator conforming to NSF standards have not been met as of this inspection. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. **** L. Harden researched the equipment online and inspector reviewed the owner's manual; it does not appear to have an approved classification; L. Harden forwarded information to Plan Review for further guidance. At this time; the establishment may continue to use the dry age refrigerator as long as it remains locked and the food products are maintained at 41F or below during the dry aging process.

14 may 2026 · 1 - Inspection

Puntuación 94

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): Food-contact surfaces: cleaned & sanitized
Nota del inspector (en inglés): 4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) High temperature dish machine consistently at 144F at the plate after multiple washes. The final rinse temp for a hot water sanitizing machine shall be 180F at the manifold and 160F at the plate. Facility is going to use the three compartment sink quat sanitizer for sanitizing until the technician is able to repair the unit. An appointment is scheduled for Monday 5/18/26 to check on transitional list; and the dish machine will be evaluated then. 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 cold holding temperatures
Nota del inspector (en inglés): 3-501.16(A)(2) Precooked breaded chicken in grill prep table 41-42F and mozzarella in a bag and a towel underneath the bag at 42F. Provolone stacked too high in front prep table 42F at the top of the stack and 41F further down. Eggplant in grab n go case on the front edge 43F while other foods in this unit in better locations 41F. Maintain TCS foods in cold holding at 41F or less. -P Rag removed from under food in grill prep table to allow better temperature transfer. Metal pans aid in temperature control; utilize lower levels of chicken and a metal pan. Top portion of provolone in prep table relocated to bottom to cool. Artificial plants are used in the display cases on the back wall blocking vent holes and some foods are too close to the edge. Plant material removed during inspection and foods pushed further into unit. CDI Temperatures will be evaluated during 5/18/26 visit.
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): 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Many foods throughout lacking a date including: cut watermelon; cooked chicken; turkey lunch meat; olive loaf; chickpea salad; cooked mushrooms and other items. Foods shall be dated when prepared; cooked or original package opened. Items dated during inspection. Followup on date marking will be made on 5/18/26 scheduled visit for transitional walk through. CDI
Importante 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): 3-502.12 Reduced Oxygen Packaging; Criteria (Pf) Facility does not currently have an approved HACCP plan or Variance for reduced oxygen packaging (ROP). In other conversations it was stated to owner to not utilize ROP for cheese as previously and this is stopped for the grab n go. In the walking freezer is cooked beef balls; provolone cheese; and raw meat. A local HACCP plan is needed for: ROP of cheese; and raw meat. A state variance is needed for: Cooked meat in ROP. An alternative to using ROP is ziplock bags this way there is still some oxygen in the bags. All bags cut open for the ROP cheese and raw meat since they were frozen the same day they were placed in ROP bags; and the cooked meat discarded.
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): 3-501.15 Cooling Methods (C) Chicken parm prepped around 10:00 AM in small portions in black containers to go into grab n go cases later; at 43F at 1:40 PM. At 2:24 PM the food remained at 43F. It was stated it was all made with cold ingredients. Lettuce cut today in a small continer with plastic wrap on it in the cabinet of the front prep table at 47F. Food shall be cooled rapidly in small portions; uncovered/loosely covered; and stirred as necessary. Chicken parms were relocated to walkin freezer to cool quickly. Plastic removed from lettuce. CDI
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): 3-304.14 (C) Rags are being used to wrap red onions and store in a container in walkin; and it is explained it is to absorb water and dry them out. Linens and Napkins; Use Limitation. LINENS; such as cloth napkins; may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. Linens must remain dry to prevent breeding of bacteria or stored in sanitizer for wiping cloths. Linens are limited to bread items.
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); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Employee drink cup stored on drainboard for clean dishes while items are in sanitizer basin and this is above the under counter dish machine. Employee food in an open wrapper (previously opened/partially eaten) stored inside container holding clean dishes on clean dish rack. Clean equipment and utensils shall be stored in a clean; dry location and protected from contamination. Store employee items in a designated area or a bottom shelf where separate from food and food items.
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): 4-302.14 Facility lacking quat test strips to measure sanitizer in three compartment sink. Strips provided are faded. Provide a test kit that accurately measures sanitizer concentrations. -Pf New test strips ordered during inspection. CDI

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.

Minas Italian Market

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