Restaurant · Wake County, NC

Fuego Latino Restaurant And Bar

4000 Atlantic Ave

Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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

Quick Answers

When was Fuego Latino Restaurant And Bar last inspected?: The most recent inspection on record was on Oct 16, 2026. The result listed by Wake County Environmental Services was “Score 94.5” (official score 94.5).
Were any violations recorded at the last inspection?: Yes: 8 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Feb 1, 2024 to Oct 16, 2026.
Has Fuego Latino Restaurant And Bar ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Feb 1, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 16, 2026

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

8 recorded violations

notedCode 6-301.12 Hand Drying Provision (Pf) Each handwash sink shall be provided with paper towels or an air drying device. Pf - Observed 1 hand sink (kitchen entrance) out of paper towels. Corrected during inspection (CDI)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12 Hand Drying Provision (Pf) Each handwash sink shall be provided with paper towels or an air drying device. Pf - Observed 1 hand sink (kitchen entrance) out of paper towels. Corrected during inspection (CDI); provided paper towels. All other hand sinks were compliant.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed black stain accumulation on the ice reflector panel and the ice bin lid that needs cleaning. Discussed the matter with the person in charge (PIC) 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf - Observed a stain on the meat slicer after cleaning. CDI: The meat slicer was re-cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be within 50-200 ppm. - Observed 1 sani-bucket with chlorine sanitizer concentration below 50 ppm. CDI- the sani-bucket refilled with 50 ppm chlorine sanitizer.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; the production date or open date count as day 1 and consume within 7 days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Walk-in cooler: Observed cooked chicken made 10/9/26; salsa with heat treatment made 10/6/26; and a pack of hot dogs unpacked on 10/9/26. These TCS foods were marked with a date mark indicating a shelf life longer than 7 days. CDI: The cooked chicken; salsa; and hot dogs were removed from public service. Repeat.

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 —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf - Observed spray bottles of degreaser and cleaner with no labels. CDI - The degreaser and cleaner spray bottles were labeled

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 3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pastaFood source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. - Observed rice milk (Horta Cha) with no label. Discussed the matter with PIC.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135F - Observed in-use ladle stored in a pan of standing water at a temperature below 135F. CDI - The ladle was rewashed; and the matter was discussed with the PIC.

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 —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed sticky residue on the standing fridge handle and black stain accumulation on the reach-in door gasket. Discussed the matter with the PIC.

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 —Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed a grease trap with grease stains accumulated on the top lid and grease on the ground. Discussed the matter with the PIC.

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, Oct 16, 2026 · Original Source

1 - Inspection

Apr 9, 2026

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

9 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (d) Frozen; commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food. - Walk-in cooler: observed raw fish and raw pork stored on a shelf above the cooked beef. Corrected during inspection (CDI): the cooked beef was restored above the raw protein.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be within 50-200 ppm. - Observed dishwasher at the end of cycle run with chlorine concentration below 50 ppm. CDI- the machine was primed and rechecked with 50 ppm chlorine.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Observed multiple cooked foods made on Monday (4 days ago) with no date mark. Also; the in-house frozen food had no date mark when it was pulled from the freezer last Monday (within 4 days). CDI - the cooked food date mark to reflect the production date; and the thawing food date mark on the pull date. Repeat

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 7-204.11 Provide sanitizer at correct concentrationsChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 Provide sanitizer at correct concentrations; diluting as required.-P Chlorine sanitizer concentration shall be within 50-200 ppm. - Observed sani-bucket with chlorine concentration higher than 200 ppm. CDI - the sani-bucket refilled with 100 ppm chlorine.

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 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked potato soup cooled for 1 hour with a temperature of 127°F. Also; there was not enough ice in the tub to cool the food. CDI - the ice was added to the tub to help facilitate cooling. Repeat

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 —Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15 Wash fruits and vegetables prior to use. - Observed a cut-half avocado with a sticker still on it. Discussed the matter with the person in charge (PIC) about removing the sticker during the washing step.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage (C) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. - Observed a bowl (with no handle) inside a container of cooked yellow rice. CDI - the bowl was removed from the service.

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)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed 2 cartons of napkins (for dining table) stored on the floor. CDI - the cartons of napkins restored above the floor.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) - Behind the prep table; the baseboard is coming off; which needs repair. Discussed the matter with PIC.

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, Apr 9, 2026 · Original Source

1 - Inspection

Sep 22, 2025

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

12 recorded violations

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Date Marking/Disposition: In outside walk-in cooler; date-marking missing on gallon of milk opened yesterday; and cut lettuce prepared two days ago. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known dates added.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Cooling Methods: Container of beef soup sitting out on counter at 116F. When asked; PIC stated it was in the process of cooling; out about 20 minutes. Once hot Temperature Control for Safety (TCS) foods cool to 135F; start active cooling methods; such as shallow metal pans; ice wand; ice bath; walk-in cooler. CDI- PIC moved soup to cooler. [REPEAT]

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Labeling missing on squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. 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. Ensure food employees wear a hat or hair net. 2-303.11; Core; Food employee observed wearing several bracelets while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Educate food handlers on Food Code requirements.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 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; A few metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly 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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Outside walk-in cooler door is not self-closing; and self-seal mechanism not working. Wire shelving in prep unit starting to rust. Inner roof of microwave is rusted with peeling paint. One door knob is missing on dry goods storage closet. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. 4-501.12; Core; Cutting board at prep unit observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the board.

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; A lot of sticky residue accumulation inside the 2-door freezer unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.

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 5-403.11Water, plumbing, and sewage

Official Wording

Sewage & wastewater properly disposed

Inspector’s Notes

5-403.11; Priority; Access to mop sink drain in outside storage closet completely blocked with equipment; and large water puddle observed on ground at base of the back stairs by this storage closet. Wastewater shall be disposed of through an approved treated system; not out onto the ground. Ensure mop water is disposed of properly. Remove the excess equipment to allow access to the mop sink.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-302.11Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-302.11; Priority Foundation; Mens restroom out of toilet paper. A supply of toilet tissue shall be available at each toilet. CDI- Toilet Paper replenished during inspection.

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 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The small yellow dumpster is lacking a drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plug replaced. 5-501.115; Core: Small loose litter on ground around the small yellow dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. 5-501.11; Core; The large yellow dumpster is sitting on dirt and broken up asphalt. An outdoor storage surface for REFUSE; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH; durable; and sloped to drain. Repair the asphalt. 5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains.

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

notedCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Residue accumulation along floors under and around equipment. Dead roaches observed in kitchen and up in dry goods storage closet light covers. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. 6-501.114; Core; Cooker unit blocking access to mop sink in outside storage closet. When asked; PIC stated the item is no longer used. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove this item. 6-501.11; Core; Floor tiles damaged/missing by kitchen prep unit on cook line; and by tall 2-door freezer in the adjacent room. PHYSICAL FACILITIES shall be maintained in good repair. Replace the missing flooring tiles.

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 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; Employee phone stored directly on stack of unwrapped inserts for food containers. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Store phone in dedicated storage space for employee items. 6-303.11; Core; Lighting too low in dry-goods storage closet; light does not turn on. Maintain lighting in walk-in coolers and dry food storage areas to at least 10 foot candles (108 lux) of lighting. Replace the burnt out light bulb.

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, Sep 22, 2025 · Original Source

1 - Inspection

Mar 10, 2025

Score 91.5

Official score: 91.5 · Understand This Area’s Scale

7 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; [Repeat] One pan of raw chicken (on top make line) was stored above raw fish and raw beef in make line bottom. Raw shelled eggs in the walk-in cooler was stored above ready-to-eat tortilla shells...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; The chlorine sanitizing dish machine is not properly sanitizing dishes (0ppm). Dish machine was full of dishes with an empty chlorine container hooked up to the machine. A new container of chlorine sanitizer was connected and the machine still tested at 0ppm after priming and running several times. Maintain sanitizer at correct concentrations when being used to sanitize. Verification Required- EC will return on Thursday; March 13; 2025 to verify that the dish machine has been repaired.

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 3-501.14Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14; Priority; [Repeat] Beef soup cooked yesterday afternoon at 3pm was found holding between 43-46F. TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding soup.

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 - Several cold TCS* foods on top and bottom of small refrigerated make line unit were above 41F (see temperature chart). The ambient air temperature of this cooler was 47F. ..Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by moving raw TCS* foods to properly functioning refrigerator and all cooked TCS food were voluntarily discarded. A follow up visit will be made on Thursday to check on the status of this cooler.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; [Repeat] In make line top; cooked pork (kept more than 24 hours) had no date. Chicken wings cooked on Saturday did not have a date...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by dating foods with date of preparation. 3-501.18; Priority; Shredded chicken and salsa roja both made on 3/3/25 were observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items voluntarily discarded by PIC.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; [Repeat] Container of beef soup did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above) due to food thickness and insufficient cooling methods...To cool hot TCS* foods; use shallow containers with 2-4 inch food depth; ice-water baths with frequently stirring; metal containers that facilitate heat transfer; and/or loose covers or no covers on cooling foods if there's no overhead contamination...CDI by voluntarily discarding soup.

In Plain English

More about food kept at an unsafe temperature

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; The flip top cooler in the kitchen next to the reach-in cooler is not properly maintaining TCS foods at 41F or less. The ambient air temperature is 47F. The fan along the back of this unit is also not turning. Maintain equipment in good repair.

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 10, 2025 · Original Source

1 - Inspection

Aug 5, 2024

Score 92

Official score: 92 · Understand This Area’s Scale

9 recorded violations

criticalCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; Employee observed changing several tasks( entering the kitchen from outside; handling soiled dishes and then preparing food; etc.) throughout the duration of the inspection without washing their hands. Hands must be washed after handling soiled equipment/utensils; after engaging in other activities that contaminate the hands...CDI by having worker washing hands.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; [Repeat] One pan of raw chicken (on top make line) was stored above raw fish and raw beef in make line bottom...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; The tomato slicer; and two dicers last used on Saturday; observed with residue accumulation and dried on food debris present. One pan stored as clean observed with a dead bug inside. Equipment food-contact surfaces an utensils shall be clean to sight and touch. CDI- dishes returned to 3-compartment sink to be washed again.

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 3-501.14Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14; Priority; Beef soup cooked yesterday afternoon at 3pm was found holding between 47-50F. TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily soup.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; [Repeat] In make line top; cooked pork (kept more than 24 hours) had no date ...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by dating foods with date of preparation.

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

majorCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Fabuloso observed inside bottles labeled as windex. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- bottles were correctly labeled.

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

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Container of beef soup did not cool fast enough to meet time-temperature cooling parameters (see Item #20 above) due to food thickness and insufficient cooling methods...To cool hot TCS* foods; use shallow containers with 2-4 inch food depth; ice-water baths with frequently stirring; metal containers that facilitate heat transfer; and/or loose covers or no covers on cooling foods if there's no overhead contamination...CDI by voluntarily discarding soup.

In Plain English

More about food kept at an unsafe temperature

minorCode 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core; [Repeat] Outside brown dumpster was rusty out with cracked bottom and large holes along the sides...Refuse and cardboard receptacles shall be kept in good repair...Replace damaged dumpster.; 5-501.114; Core; [Repeat] Brown trash dumpster drain had no plug...Trash and recycling dumpsters with drains shall have plugs in place...Replace missing drain plug.

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

minorCode 6-501.16Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.16; Core; [Repeat] Outside by mop water faucets; wet mops were stored with mop heads up and leaning against wall...After use; mops shall be positioned to air dry without soiling walls; equipment or supplies...Store wet mops hanging with handles up and mop heads down; draining into floor drain in drain room.

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 5, 2024 · Original Source

1 - Inspection

Feb 1, 2024

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

8 recorded violations

criticalCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority - On two occasions; observed worker with gloved hands working with raw chicken; then discarded gloves and did not wash hands before handling other items in kitchen and before donning clean gloves to work with food (until prompted to wash hands)...After discarding gloves from working with raw meats; poultry; etc.; hands must be washed before donning clean gloves or handling clean equipment/utensils...CDI by having worker washing hands.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority - One pan of raw chicken (on top make line) was stored above raw fish and raw beef in make line bottom...Food shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority - Found some containers of in-house made salsa with dates of 1-24 and 1-22--more than 7 days ago...RTE TCS* foods kept at 41F shall be discarded if kept more than 7 days...CDI by voluntarily discarding RTE TCS* foods older than 7 days.; 3-501.17; Priority Foundation - In make line top; cooked pork and cut cabbage (kept more than 24 hours) had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by dating foods with date of preparation.

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

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core - Some bottles or containers of sauces; cooking oil and dry foods were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core - In front ice storage bin; handle of ice scoop was touching ice. Also; a styrofoam cup was stored in container of dry food...During pauses in food preparation or dispensing; food prep and dispensing utensils shall be stored in food with handle extending out of food OR on dry; clean surface OR in hot water at 135F or above...Store dispensing/preparation utensils as stated above. Only use hard; durable scoops with extended handles to dispense foods.

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 4-101.19Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.19; Core - Torn; soiled; and rough aluminum foil was lining wire cart and board in front wait area...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and smooth material. One vinyl liner in dry storage was damaged/cracked...Remove all foil from shelves and sheet pans and do not replace foil. If desired; only use clean sheet pans to store items on shelves (no foil) or consider lining shelves with solid vinyl liners that are smooth; easy to clean and will not tear easily. Replace vinyl liner with one in good condition.; 4-102.11; Core - Observed bread and cilantro stored in plastic shopping/take out bags that are not approved for direct food contact...Materials used to make single-service and single-use articles shall be clean...Do not store foods directly in contact with take-out bags. Only use food grade bags or containers approved for food storage.; 4-501.11; Core - At least one refrigerator door gasket was damaged/torn. Several refrigerator shelves were rusty or peeling...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace door gasket and shelves with similar approved equipment.; 4-502.11(A) and (C); Core - A few dispensing tongs had cracked handles; and at least one food container was cracked/damaged...Food service equipment 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

minorCode 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core - Outside brown dumpster was rusty out with cracked bottom and sides...Refuse and cardboard receptacles shall be kept in good repair...Replace damaged dumpster.; 5-501.114; Core - Brown trash dumpster drain had no plug...Trash and recycling dumpsters with drains shall have plugs in place...Replace missing drain plug.

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

minorCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - Some holes were in walls...Physical facilities shall be kept in good repair...Seal wall holes.; 6-501.16; Core - Outside by mop water faucets; wet mops were stored with mop heads up and leaning against wall...After use; mops shall be positioned to air dry without soiling walls; equipment or supplies...Store wet mops hanging with handles up and mop heads down; draining into floor drain in drain room.

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, Feb 1, 2024 · Original Source