Restaurant · Wake County, NC

Jose And Sons Mexican Kitchen Bar

4112 Pleasant Valley Rd

Last inspected Oct 19, 2026 · View Map ↗ · Compare ↗

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Score 97

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Jose And Sons Mexican Kitchen Bar last inspected?: The most recent inspection on record was on Oct 19, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 4 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 Jan 16, 2024 to Oct 19, 2026.
Has Jose And Sons Mexican Kitchen Bar ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 16, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Oct 19, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

notedCode Observation: Squirt bottlesCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: Squirt bottles; plastic lids for food containers were stored clean but when pulled apart still had some food particles adhered to sides of bins; Ensure that all food utensils; dishes are clean when stored on the clean dish rack; CDI: Dishware removed to be re-cleaned and sanitized at the dish sink during inspection. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch.

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 Observation: WIping clothes in use for wiping off equipment surfacesCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

Observation: WIping clothes in use for wiping off equipment surfaces; counters not stored in a sanitizer between use; CDI: Wiping clothes placed in a sanitizer (chlorine - 100) for corrective action. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. (E) Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES (F) SINGLE-USE disposable sanitizer wipes shall be used in accordance with manufacturer’s label use instructions.

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 Observation: asket on the wlka in refrigerator poor repairCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: asket on the wlka in refrigerator poor repair; The can opener blade is dull and in need of replacement; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: Kitchen cookline had visible smoke haze above the line. The ventilation system appears not to be sufficient to remove smoe from the cookline - ventilation system may need attention due to this observation. 6-304.11 Mechanical - Ventilation (C) Provide sufficient ventilation to keep rooms free of excessive heatFacility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

Observation: Kitchen cookline had visible smoke haze above the line. The ventilation system appears not to be sufficient to remove smoe from the cookline - ventilation system may need attention due to this observation. 6-304.11 Mechanical - Ventilation (C) Provide sufficient ventilation to keep rooms free of excessive heat; steam; condensation; vapors; obnoxious odors; smoke; and fumes.

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 19, 2026 · Original Source

1 - Inspection

Apr 28, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode Observation: Pans for food production were stored clean but when pulled apart still had some food particles adhered to sides of binsCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: Pans for food production were stored clean but when pulled apart still had some food particles adhered to sides of bins; Ensure that all food utensils; dishes are clean when stored on the clean dish rack; CDI: Pans removed to be re-cleaned and sanitized at the dish sink during inspection. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.

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 Observation: Buildup of debris accumulated on on-food contact surfaces of ice machineCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Buildup of debris accumulated on on-food contact surfaces of ice machine; dry ingredient containers. Increase cleaning schedule for these areas of equipment. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.

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 Observation: Plan for repair of cove base tile/wall behind cook lineCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: Plan for repair of cove base tile/wall behind cook line; Repair/replace and/or seal area in front of cookline where tile has been removed and standing water is accumulating/floor is no longer cleanable. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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

Official record from Wake County Environmental Services, Apr 28, 2026 · Original Source

1 - Inspection

Oct 23, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode Observation: The rear entrance door is not sealed at the bootom allowing for the entranc eof vermin and/or insects. Seal the bottom of the door. 6-202.15 Outer OpeningsPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

Observation: The rear entrance door is not sealed at the bootom allowing for the entranc eof vermin and/or insects. Seal the bottom of the door. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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

notedCode Observation: The refuse dumpster outside has a lid off and is no longer containedFacility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

Observation: The refuse dumpster outside has a lid off and is no longer contained; Replace lid on dumpster. 5-501.113 Covering Receptacles (C) (B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors.

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 Observation: Plan for repair of cove base tile/wall behind cook lineCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & 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, Oct 23, 2025 · Original Source

1 - Inspection

Jun 9, 2025

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

9 recorded violations

notedCode Observation" A certified food manager is not available during all hours of operationPermits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

Observation" A certified food manager is not available during all hours of operation; Ensure that there is at least one staff member at faiclity during all horus of operation that is a certified food manager. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode Observation: The hand sinks in the restrooms do not have hot water provided. Ensure that all handsinks have at least 1ooF provied at the sink for handwashing. 5-202.12 Handwashing SinksHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: The hand sinks in the restrooms do not have hot water provided. Ensure that all handsinks have at least 1ooF provied at the sink for handwashing. 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at handsinks.

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

Observattion: Staff members are handling dity dishes with gloved hands and than not changing gloves before handling clena items. Staff observed handling raw chicken with gloved hand; wiping gloves on wiping cloth and apron witout changing glove before starting another task. CDI: This was corretced during inspection by educating staff on proper glove use; working on when to change gloves before beginning another task when gloves become soiled. 3-304.15 (A) Gloves; Use Limitation (P) Discard gloves after a task is complete or any time they are damaged or soiled.

In Plain English

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

More about other finding

notedCode Observation: GuacomoleFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: Guacomole; diced tomatoes; cut leafy greens observed 44F to 46F on the top section of the prep refrigerator at the cook line. The prep refrigerator lid was being left open causing temperature rise. Lower section of the prep refrigerator was holding cold (39F) and food products observed 39 - 40F. CDI: Door on prep refrigerator was closed; some food products moved within last 2 hours; temperature began to decrease within 20 minutes down to 42F. 60 minutes to 40F. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

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 Observation: The flan stored in the reach in refrigerator was dated for discard 6/8/25 and was still offered for consumption.Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

Observation: The flan stored in the reach in refrigerator was dated for discard 6/8/25 and was still offered for consumption.; This was corrected during inspection by discarding the food products. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) 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

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

Observation: Spray bottles (2) of bleach and another chemical mixture were not labeled with the contents. This was discussed during inspection to ensure all working containers of chemical spray bottles or other containers have a label with what product is contained within bottle. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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 Observation: The rear entrance door was left standing open during a delivery during first 2 minutes of inspection without cutting on fly fan over dleiveyr door. The fly fan was unplugged and not in usePests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

Observation: The rear entrance door was left standing open during a delivery during first 2 minutes of inspection without cutting on fly fan over dleiveyr door. The fly fan was unplugged and not in use; flies were observed coming in the door. Discontinue cutting off the fly fan and ensure this comes on during delivery or other times when the door is left standing open for periods of time to prevent flying insects from coming into the kitchen. CDI: Staff member plugged and cut the fan back on. **REPEAT** 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

In Plain English

More about signs of rodents or insects

notedCode Observation: Walk in cooler front service area had mold accumulation on cooler fan(s) and wallsCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Walk in cooler front service area had mold accumulation on cooler fan(s) and walls; The can holder int he kitchen has accumulation of debris. Provide clenaing schedule and increase cleaning frequency. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 Observation Debris accumulation under the sink bowl in the restroomsCleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

Observation Debris accumulation under the sink bowl in the restrooms; around the fauce fixtures in the kitchen. Ensure that all hand sinks and other plumbing fixtures are maintaiend clean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals clean.

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 9, 2025 · Original Source

1 - Inspection

Dec 19, 2024

Score 95

Official score: 95 · Understand This Area’s Scale

6 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); Raw shell eggs were found being held above vegetables in reach in cooler. In order to prevent cross contamination; raw animal food shall be stored below ready to eat or produce food items. CDI- Food was rearranged as needed.

In Plain English

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

More about other finding

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While improvements have been made in this area; one container of cooked corn was holding at 117F in the hotbox. Potentially hazardous food being held hot shall remain at 135F or above. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection. Deductions reduced due to improvements made.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C); Ice is building on the piping of walk-in freezer and ice was found fallen on food boxes. Food shall be stored in a clean; dry area where it is not exposed to potential contamination. Resolve issue causing ice buildup on piping.

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

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean food containers were found being stacked closely together while wet. After being washed; rinsed; and sanitized; equipment and utensils shall be stored in a self draining that allows for air drying.

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) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Walk-in cooler fans were found with residue buildup and containers being stored as clean had sticker residue on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris. Repeat.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling above main prep area in the kitchen has dust buildup. Physical facilities shall be cleaned at a frequency necessary to keep them clean.

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, Dec 19, 2024 · Original Source

1 - Inspection

Aug 6, 2024

Score 95

Official score: 95 · Understand This Area’s Scale

6 recorded violations

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

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Repeat; Observed corn in hotbox and queso cheese holding below 135F (see temperature chart). Potentially hazardous food being held hot shall remain at 135F or above. CDI- Items were reheated to 165F to hold again.

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; While large improvements have been made in this area; cut lettuce being held too highly above its fill line was at 46F and steak was at 44F in a cooler drawer. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to cool before a 4 hour period elapsed. Deductions reduced due to improvements made.

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; Large plastic container of salsa was found cooling with a tightly fitted lid. Potentially hazardous food shall be cooled in containers with loose/no covering to facilitate cool air flow. CDI- Lid was removed and cooling wand was added.

In Plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Live flies were found in the kitchen area. The premises shall be maintained free of insects and other pests. EHS recommends increase pest control during warmer months.

In Plain English

More about signs of rodents or insects

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Scoop was found being stored inside of food container with its handle buried inside of the food. If utensils are stored inside of food containers; the utensil shall have a handle that is clearly above the food in order to prevent potential contamination.

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

4-601.11(B) and (C); Core; Non food contact surfaces of food containers had sticker/tape residue remaining on them. Non food contact surfaces shall be kept free of soil residue and other debris. Remove sticker residue during 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

Official record from Wake County Environmental Services, Aug 6, 2024 · Original Source

1 - Inspection

Jan 16, 2024

Score 93

Official score: 93 · Understand This Area’s Scale

9 recorded violations

majorCode 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation;Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.

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; Observed a buildup of dried debris inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.

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 corn on the cob; refried beans; queso cheese holding below 135F. TCS foods shall be held at 135F or greater.Items reheated.

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 slaw; plantains; cut tomatoes; cut lettuce holding above 41F in one cold top unit. Ambient air thermometer reads 37F inside reach in section of the cooler. TCS foods shall be held at 41F or below. Manager will call for repairs. EHS will return to verify unit temperatures.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Observed mashed plantain with preparation date 1-7-24. Observed cooked kale; shredded chicken; cooked shrimp; cooked octopus holding without date marking. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1- 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

criticalCode 3-303.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-303.11; Priority; Observed water dripping from pan on cold top station directly onto uncovered cut tomatoes inside reach in cooler. After use as a medium for cooling the exterior surfaces of food such as melons or fish ; packages foods such as canned beverages; or cooling coils and tubes of equipment; ice may not be used as food. Item discarded.

In Plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Observed sanitizer buckets 0-10PPM inside buckets. Chlorine shall register 50-200PPM. Observed wet and/or soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Observed a buildup of food debris on top of hot hot holding corn on the cob. Observed soiled gaskets in drawers under the grill. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 a build up of ice inside walk in freezer around condenser and door rim. 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

Official record from Wake County Environmental Services, Jan 16, 2024 · Original Source