Restaurant · Wake County, NC

Gonza Tacos Y Tequila

7713 Lead Mine Rd

Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 93

Get the Next Inspection, Free.

We'll email you when Gonza Tacos Y Tequila has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

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

Quick Answers

When was Gonza Tacos Y Tequila last inspected?: The most recent inspection on record was on Oct 27, 2026. The result listed by Wake County Environmental Services was “Score 93” (official score 93).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Dec 21, 2023 to Oct 27, 2026.
Has Gonza Tacos Y Tequila ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Dec 21, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 27, 2026

Score 93

Official score: 93 · Understand This Area’s Scale

6 recorded violations

criticalCode 4-501.114(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114(A); (C); Priority; When tested during the inspection the QT sanitizer soltuion was tested to be 0ppm at the 3-compartment sink and when testing the chlorine sanitizer solution in the dish machine the concentration was 25ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm; per manufacturer's directions; A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions 200ppm not to exceed 400ppm. PIC called Ecolab to service dispenser and dish machine; establishment has chlorine to create a chlorine sanitizer solution. Follow-up by 10/30/2026.

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 3-401.11(A)(3)Food temperature

Official Wording

Proper cooking time & temperatures

Inspector’s Notes

3-401.11(A)(3); Priority; When testing the temperature of grilled chicken; indicated to have completed cooking by head cook in the kitchen; not all of the chicken reached 165F. Poultry; baluts; wild game animals; stuffed fish; stuffed meat; stuffed pasta; stuffed poultry; stuffed ratites; or stuffing containing fish; meat; poultry; or ratites shall be cooked to 165F or above for 15 seconds. CDI - Undercooked chicken separated and kept on the grill to be cooked for longer.

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)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A)(1); Priority; Observed a container of chopped beef and cooked plantains holding below 135F while in hot holding units. Except during preparation; cooking; or cooling; or when TPHC is used; TCS (time/temperature control for safety) food shall be maintained at 135°F or above. CDI - Foods were removed and returned to the flat-top for reheating. Repeat.

In Plain English

More about food kept at an unsafe temperature

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2); Priority; Observed several foods in various prep coolers holding above 41F; see temperature table. Except during preparation; cooking; or cooling; or when TPHC is used TCS (time/temperature control for safety) food shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F and ice was added to containers and lids closed on units to bring down temperature. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.13(E)Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13(E); Core; Observed a vacuum-sealed package of raw tuna thawing in the refrigerator while still fully sealed. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI - PIC opened package to allow oxygen into the fish. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(B)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(B); Core; Observed several large plastic containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying and drainage.

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

Official record from Wake County Environmental Services, Oct 27, 2026 · Original Source

1 - Inspection

Jan 6, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

8 recorded violations

notedCode 3-101.11Contamination

Official Wording

Food in good condition; safe & unadulterated

Inspector’s Notes

3-101.11; Priority; Observed several moldy red and yellow onions in storage containers under a prep table. Food shall be safe; unadulterated; and honestly presented. CDI - PIC voluntarily discarded onions.

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 3-501.14(A)Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14(A); Priority; The cooling rate of the cooked refried beans and queso picoso was not fast enough to reach 70F within two hours. Quickly cool cooked; TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Foods were separated into two smaller containers to assist with cooling rate.

In Plain English

More about food kept at an unsafe temperature

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

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; Two containers of cilantro rice were holding below 135F in the warmer cabinet. TCS (time/temp control for safety) food in hot holding shall be maintained at 135F or above. CDI - Rice was removed to be reheated.

In Plain English

More about food kept at an unsafe temperature

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Observed several foods in the top of the prep coolers across from the stove/griddle holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded food above 45F and lids were closed on prep units to cool foods. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority foundation; Containers of cooked refried beans and queso picoso were cooling in large; deep containers which is most likely contributing to the reduced cooling rate; even with a frozen wand and the containers placed in the walk-in freezer. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods. CDI - Had PIC separate containers of food into smaller containers to assist with the cooling rate and discussed better methods of cooling with PIC. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (E)Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (E); Core; Observed a vacuum-sealed package of raw tuna thawed in the lower section of a prep cooler while still fully sealed. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI - Food employee opened package. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-502.11(A)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-502.11(A); Core; Observed damage to the corner of a large fryer basket. Utensils shall be maintained in a state of repair or condition or shall be discarded. Replace damaged fryer basket.

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; Observed a hole in the wall in the back food storage area; also observed extensive damage to the floor tiles in the syrup room. Physical facilities shall be maintained in good repair. Repair these areas before the next 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

Official record from Wake County Environmental Services, Jan 6, 2026 · Original Source

1 - Inspection

Jul 8, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

7 recorded violations

notedCode 3-302.11(A)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A); Priority; Observed a container of peppers wrapped in raw bacon stored above cream cheese and mayonnaise in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; other raw ready-to-eat food such as fruits and vegetables. CDI - Foods were rearranged in the walk-in cooler. Repeat. 3-304.15(A); Priority; Observed food employees wiping dirty single-use gloves on towels instead of discarding. If used; 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. CDI - Informed PIC who directed employees to properly discard gloves when dirty.

In Plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority foundation; Observed several large plastic food containers with debris buildup along their edges. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed for cleaning.

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)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Observed several foods in the prep top coolers holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F; other foods either moved into walk-in cooler or ice bags were added to cool foods quickly.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority foundation; Observed containers of refried beans cooling in large; deep containers. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods CDI - Discussed better cooling methods with PIC and had containers of refried beans stirred to redistribute temperatures.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.13(E)Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13(E); Core; Observed raw tuna thawed in the cooler while still fully sealed in packaging. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI - Package opened by food employee. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); Core; The concentration of the sanitizer solution in the wiping cloth buckets was tested to be too low. Wiping cloths in-use for wiping equipment and counters shall be held in properly concentrated sanitizer between uses. Replenish sanitizer solution.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Observed rust buildup on the green center shelves in the walk-in cooler. Equipment shall be maintained in a state of good repair. Replace rusting shelves.

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, Jul 8, 2025 · Original Source

1 - Inspection

Jan 16, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

6 recorded violations

notedCode 2-301.15Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.15; Observed team member on the grill crack raw shell eggs then change tasks to dice RTE grilled chicken without changing gloves or washing hands. Priority; Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager provided training to employee -team member washed 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 Foundation; Observed raw chicken and raw beef stored directly under raw salmon inside reach in on the line. Observed bus tubs of raw chicken stored directly above cooked baraboa and raw beef inside walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Team members rearranged storage hierarchy.

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; Observed quat sanitizer less than 100PPM. Quat sanitizer shall register 200-400PPM. Manager will call for service on dispenser. EHS will return to verify repair on this unit. 4-602.11; Core; Observed black residue inside ice chute at pepsi machine in backroom. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean 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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Observed housemade cooked beets; flan; and cooked mushrooms with preparation date 1/9/25. The day of preparation counts when date marking. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

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 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 ; Priority Foundation; Observed vacuum sealed tuna thawed while packaging is still intact. Please follow instructions on packaging and open the package to provide air flow when moving the item from the freezer to the cooler to thaw. Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1)Prior to its thawing under refrigeration. (2) Prior to; or Immediately upon completion of; its thawing using procedures . Open vacuum packaging when thawing fish to introduce air to eliminate the risk for anaerobic bacteria to replicate. EHS provided training.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; Observed scored/ stained cutting boards on the makeline. 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.

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, Jan 16, 2025 · Original Source

1 - Inspection

Jul 26, 2024

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

8 recorded violations

majorCode 2-301.15Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.15; Priority Foundation; Observed team member placing dishes in machine walk to the 3 comp sink to rinse hands inside sanitizer water at 3 comp. Food employees shall clean their hands in handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Manager interrupted activities and request hand wash-team member washed 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 Foundation; Observed raw shrimp stored directly above uncovered cheese inside reach in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In Plain English

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

More about other finding

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Observed black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean 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

majorCode 3-403.11Food temperature

Official Wording

Proper reheating procedures for hot holding

Inspector’s Notes

3-403.11; Priority Foundation; Observed commercially prepared plantains reheated below 135F; then placed in hot holding unit. Ready to eat food taken from a commercially processed; Hermetically sealed container ; or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant; shall be heated to a temperature of at least 57oC (135oF) for hot holding.

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 several items inside two seperate reach in coolers on the line holding above 41F (see chart above). TCS foods shall be held at 41F or below. Ambient air in one unit reads 47F. EHS will return to verify food temperatures.

In Plain English

More about food kept at an unsafe temperature

majorCode 4-302.12Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-302.12; Priority Foundation; Thermometer not available inside second line reach in cooler. temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified. Thermometer obtained during inspection.

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 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Priority Foundation; At the beginning of inspection observed several flies enter the kitchen due to back door propped open. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. Door closed and pest no longer active.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 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;Caulking has deteriorated on prep sink near the walk-in cooler and is no longer fixed to the wall. Equipment that is fixed because it is not easily moveable shall be installed so that it is sealed to adjoining equipment or walls; if the equipment is exposed to spillage or seepage. Remove caulking; clean and sanitize area; and re-caulk equipment to wall.

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, Jul 26, 2024 · Original Source

1 - Inspection

Dec 21, 2023

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Roasted pineapple in prep cooler with a datemark of (12/10) but employee stated that this product was cooked yesterday and item was mislabeled. Salsa in prep cooler with datemark of (12/12). A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. Prep day counts as Day 1. CDI- TCS foods held longer than 7 days were voluntarily discarded during the inspection.; 3-501.17; Priority Foundation; Cooked noodles and sausage in prep cooler lacking a datemark; PIC stated that these foods were cooked yesterday. Cooked mushrooms in prep cooler on the line lacking a datemark. All ready to eat; TCS food must be datemarked if held for more than 24 hours. CDI- Facility was allowed to place labels on these products during the inspection.

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 4-402.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-402.11; Core; Caulking has deteriorated on prep sink near the walk-in cooler and is no longer fixed to the wall. Equipment that is fixed because it is not easily moveable shall be installed so that it is sealed to adjoining equipment or walls; if the equipment is exposed to spillage or seepage. Remove caulking; clean and sanitize area; and re-caulk equipment to wall.

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; Floor tile near drink dispenser in the front server area has chipped and should be repaired or replaced. Floor plate is coming up in the walk-in cooler located near the freezer. Re-secure floor plate with screws. Physical facilities shall be maintained 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

minorCode 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; Employee coat was found in a pot that was stored as clean across from the warewashing area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI- Coat was removed and pot was cleaned during the inspection.

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, Dec 21, 2023 · Original Source