Shawarma Stop: inspecciones de salud – Wake County, NC

9 nov 2026 · 1 - Inspection

Puntuación 95.5

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): 3-304.15 (A) Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation (P) Employee handling and marinating raw chicken began placing pans of food from prep cooler into walk-in cooler without removing gloves. CDI: Employee's gloves were removed and hands were washed. Ensure employees remove gloves after interruptions in operations and when changing tasks.
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) All temperature controlled for safety foods within flip-top unit were maintained above 41F (including tomatoes; hummus; chili sauce; chick peas; arugula; tazikis; and cooked vegetables). Flip-top cooler had an ambient temperature of 44F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Food within lower compartment of cooler was relocated to walk-in cooler to cool to 41F. Food within top portion of unit were allowed to remain during food service but must be discarded within 4 hour of preparation (1PM). Unit doors were allowed to remain closed and ambient temperature was verified to be 41F. Ensure doors remain closed when not in-use. Check unit frequently to ensure food is maintained at 41F or less. Repeat violation.
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): 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Containers of food were stored on the floor within the walk-in cooler. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store food 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): Warewashing facilities: installed; maintained & used; test strips
Nota del inspector (en inglés): 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device (Pf) Facility does not have test strips present for verifying sanitizing concentration of 3-compartment sink. Test strips had been depleted prior to inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI: PIC displayed invoice that test strips had been ordered and are being delivered.

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.

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.

Shawarma Stop

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