Restaurant · Wake County, NC

Chili's Bar And Grill

3411 Sumner Blv

Last inspected Nov 9, 2026 · View Map ↗ · Compare ↗

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Score 94

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Chili's Bar And Grill last inspected?: The most recent inspection on record was on Nov 9, 2026. The result listed by Wake County Environmental Services was “Score 94” (official score 94).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Feb 1, 2024 to Nov 9, 2026.
Has Chili's Bar And Grill ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Feb 1, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Nov 9, 2026

Score 94

Official score: 94 · Understand This Area’s Scale

6 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation - (REPEAT) Several food containers (stored as clean) had old sticker residues on exteriors; and some food debris and old plastic was on some interiors/exteriors of food containers stored as clean. Food contact surfaces shall be clean to sight and touch. CDI by placing soiled items at dishwashing area.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority - Several chicken strips and boneless wings were hot holding below 135F (see temperature chart). After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product. CDI by voluntarily discarding foods at improper temperatures.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by voluntarily discarding foods at incorrect temperatures.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core - (REPEAT) Several clean food containers; dishes; etc. were stacked while wet. Some dishes on storage shelving had food contact sides up and unprotected. Clean food equipment and utensils shall be stored in self-draining position to allow air drying and stored to prevent contamination. Separate wet food containers so they completely air dry before stacking. Cover or invert dishes on storage shelving.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core - (REPEAT) Some refrigerator/freezer shelves were rusty/peeling. Two push carts were damaged with cracks and holes in them. Food service equipment shall be kept in good repair. Replace damaged equipment with equipment that meets ANSI/NSF certification or equivalent.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - (REPEAT) Ice was accumulated on evaporator lines in walk-in freezer. Some caulk was missing between sink basins and splashguards and between metal panels at dish machine area; and small holes were in walls. At handsink on other side of wall from mop sink/can wash; "cold" water coming out of this sink was around 115-120F for at least a minute or so and did not go down very quickly. Physical facilities shall be kept in good repair. Repair/replace damaged fixtures above; repair leaks; seal wall holes; and provide cold running water under pressure where needed. 6-501.12; Core - (REPEAT) Several kitchen ceiling panels and vents were soiled/dusty; and walls were soiled around dish machine. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 9, 2026 · Original Source

1 - Inspection

Mar 23, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

7 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation - (REPEAT) Food debris was on interiors of some food containers stored as clean; a knife was soiled but stored as clean on wall magnetic strips; and some old sticker residues were on a few container exteriors...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation - One bucket of wiping cloth sanitizer was not labeled "sanitizer"...Working containers of cleaners; sanitizers; etc. shall be labeled with their contents...CDI by labeling bucket of sanitizer.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation - In walk-in cooler; covered container of cooling penne pasta had date/time stamp with 3/23 and 10:34 am. Temperature of product was 41-45F at 3:44 pm (more than 5 hours later). Penne pasta with same date/time labeling was on make line top at 41-50F at approximately 3:00 pm...TCS* foods shall be cooled using shallow pans (2-4 inch food depth); ice-water baths; adding ice as ingredients; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by properly cooling pasta in cooler and voluntarily discarding pasta on make line top.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-305.12Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.12; Core - In walk-in freezer; boxes of food had been damped by dripped water/ice and ice had accumulated on some boxes...Food shall not be stored under condensation lines or leaks...Remove accumulated ice from food boxes; and place pans under dripping areas to protect boxes of foods until leaks/drips can be repaired.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4-901.11Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core - (REPEAT) Several clean food containers and sheet pans were stacked while wet. Some clean spoons were stored with food contact sides up in container; and a few clean dishes/coffee mug were soiled with food debris...Clean food containers; pans; etc. shall be stored in self-draining position to allow air drying and stored to prevent contamination...Separate wet food containers so they completely air dry before stacking. Store silverware with handles up and presented to user; and do not store dishes/mugs where they can be easily splashed with food and debris.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core - (REPEAT) Some wire shelves were rusty; peeling or damaged; and upright freezer's gaskets did not seal properly when doors were closed (ice had accumulated on interiors possibly due to air leaks)...Food service equipment shall be kept in good repair and door seals shall be intact and tight...Replace damaged shelves with similar approved shelves; and ensure freezer door gaskets seal properly.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - (REPEAT) A few baseboard tiles were damaged/missing and grout was missing between many floor tiles. Condensation was dripping from ceiling in walk-in freezer; and ice was accumulated below evaporator lines from leaks(?). Some caulk was missing between sink basins and splashguards. Only small stream of cold water came out at spray rinse arm near dish machine. Drain pipes under ice machine were detached and water was not properly draining into floor drain; and small holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures above; repair leaks; seal wall holes; and provide cold running water under pressure where needed. 6-501.12; Core - (REPEAT) Observed soil build-up in vent stacks above both ends of dish machine; and several ceiling panels and vents were soiled/dusty. Ice was accumulated on ceiling; floor and shelves in walk-in freezer...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above; and remove accumulated ice in walk-in freezer.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 23, 2026 · Original Source

1 - Inspection

Aug 19, 2025

Score 93

Official score: 93 · Understand This Area’s Scale

11 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation - Numerous stacked food containers stored as clean had old stickers and sticky residues on exteriors (sticky residues on container exteriors can stick to interiors of containers stacked on top). Some food debris was on interiors of clean food containers...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area. 4-602.11; Core - (REPEAT) Some black mold/build-up was on interior top of ice machine (ice chute area)...Equipment such as ice machines shall be cleaned frequently enough to prevent mold/soil build-up...Increase cleaning frequency of upper interior part of ice machine.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority - Chicken; egg rolls and alfredo sauce were hot holding below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by properly reheating or voluntarily discarding foods at improper temperatures.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority - (REPEAT) Observed several cold TCS* foods above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods or voluntarily discarding foods at incorrect temperatures.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-204.112 (B)Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-204.112 (B); Core - A few reach-in refrigerators had no visible thermometer...Mechanical refrigeration shall have an indicating thermometer located in warmest part of unit or a digital thermometer on exterior...Provide and position air thermometers in refrigerators that are visible and accurate to plus or minus 3 degrees F.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core - Some containers/bottles of dressings; sauces; etc. were not labeled with their contents...Working containers of foods (oils; spices; dry foods; dressings; etc.) not easily recognizable shall be labeled with names of foods inside them...Properly label food bottles/containers.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 4-901.11Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core - (REPEAT) Numerous clean food containers; sheet pans; plastic bowls/baskets were stacked while wet. Some clean dishes and food containers were stored with food contact sides up and unprotected...Clean food containers; pans; etc. shall be stored in self-draining position to allow air drying and covered or inverted and stored on clean surfaces...Separate wet food containers so they completely air dry before stacking; and cover or invert clean utensils/dishes.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-903.11(A) and (C)Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11(A) and (C); Core - Some disposable food containers were soiled/stained but stored as clean...Single service disposable food/beverage containers shall be protected from contamination...Discard soiled disposable food containers and store them so they cannot be splashed by food/debris.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core - Some wire shelves were rusty or peeling (and some painted)...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving. 4-502.11 (A) and (C); Core - Some food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core - Observed at least 7 blocked top water jet holes inside dish machine; and some calcium and other soil build-up was inside machine...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and so machine functions correctly...Increase cleaning frequency of dish machine interiors. 4-501.15; Core - Dish machine exterior thermometer for the wash cycle did not move at all during several consecutive complete washes...The warewashing machine shall operate according to its manufacturer data plate...Have dishwasher technician repair the wash cycle thermometer so it accurately shows wash temperature according to manufacturer data plate.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core - (REPEAT) Observed soiled solid metal shelves and cabinets; food pass through areas; interior and exteriors vent slat on refrigerators; undersides/backsides of equipment door handles; push carts; timer push bar (also sanitize frequently)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - Some kitchen tiles were missing and grout was missing between many floor tiles (carpeted mat was temporarily on floor in front of fryers to cover missing floor tiles to prevent trips/falls). Condensation was dripping from seams in walk-in cooler. Ice was accumulated near bottoms of shelves in walk-in freezer near door (possible air leaks into unit?)...Physical facilities shall be kept in good repair...Replace damaged tiles and missing grout; repair condensation leaks and seal air leaks into freezer. (NOTE: Carpeted mat is only temporary. Only nonabsorbent nonslip mats or runners are to be used in kitchen) 6-501.12; Core - Observed large soiled build-up in vent stacks above both ends of dish machine; and some vent hood filters above cooking line were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 19, 2025 · Original Source

1 - Inspection

Mar 25, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Observed slight pink residue on bottom metal guard of kitchen ice machine. Enclosed components of equipment such as ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning of ice machine.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Observed pan of ribs in pull out drawer cooler with temperature of 44-45F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Ribs were moved to walk-in cooler.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core; Observed some clean food containers stacked while wet. Clean food containers; pans; etc. shall be stored in self-draining position to allow air drying and covered or inverted and stored on clean surfaces. Separate wet food containers so they completely air dry before stacking.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Observed accumulation of water in front prep cooler. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency on this surface.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11;Core; Observed flooring in walk-in freezer not leveled and lifting. Physical facilities shall be maintained in good repair. Repair/replace flooring.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 25, 2025 · Original Source

1 - Inspection

Nov 14, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Observed pans of chicken and brisket quesadillas in bottom prep cooler with temperatures 49-52F. Ambient air temperature was 50F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Quesadillas were moved to another prep unit and manager places an work order for unit to be repaired during inspection.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Nov 14, 2024 · Original Source

1 - Inspection

Jun 12, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed a few food containers stored as clean with food residue and sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were moved to dish area to be cleaned. CDI-Containers moved to dish area.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-901.11Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 12, 2024 · Original Source

1 - Inspection

Feb 1, 2024

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

7 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Observed chlorine dish machine with concentration below 50ppm. Chlorine sanitizer barrel halfway full but dish machine is not pulling sanitizer. Chlorine concentration shall be 50-200ppm. Dish machine can be used to wash; rinse utensils and food containers and sanitized at three compartment sink. CDI-Manager changed out sanitizer barrel; and concentration is 100ppm.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Observed grilled chicken breast in top hot hold unit temperatures below 135F(see temperature chart above). Except during preparation; cooking; or cooling; or when time is used as the public health control; TCS(Time/Temperature Control for Safety) food shall be maintained at 135F or above. CDI-Chicken breast were voluntarily discarded by manager during inspection.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Observed chicken wings over filled in prep unit next to fryers with temperature above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Top portion of chicken wings were removed and put into another container to cool.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Observed wiping cloths in quaternary ammonium (QA) sanitizer filled in one sanitizer bucket with concentration less than 150 ppm. Wet wiping cloths shall be kept in approved; clean QA sanitizer at 150-400 ppm concentration. CDI-Fresh QA sanitizer was made for sanitizer buckets.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Observed clean cups stored in heavily soiled dish racks. Single service food/beverage containers. Observed a few single service disposable food containers were stored in soiled blue containers. Cleaned utensils and single service food/beverage containers or items shall be stored in a clean; dry location protected from contamination. Increase cleaning or replace dish racks. Store disposable food/beverage items in clean containers.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

majorCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; Unable to locate test strips for quaternary ammonium (QA) sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification Required: Send a picture via to EHA (984-233-0358) of obtained QA test strips by Friday February 9; 2024.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 5-501.110Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.110; Core; Observed bags of trash and cardboard boxes on the ground around outside dumpster area. Manager stated they are currently waiting on replacement dumpsters. Trash and cardboard shall be stored in outside dumpsters so they are inaccessible to insects and rodents. Contact dumpster company for dumpster replacements.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Feb 1, 2024 · Original Source