Restaurant · Wake County, NC

La Carreta

1028-220 Oberlin Rd

Last inspected Oct 15, 2026 · View Map ↗ · Compare ↗

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Score 93.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was La Carreta last inspected?: The most recent inspection on record was on Oct 15, 2026. The result listed by Wake County Environmental Services was “Score 93.5” (official score 93.5).
Were any violations recorded at the last inspection?: Yes: 10 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 Jan 16, 2024 to Oct 15, 2026.
Has La Carreta ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jan 16, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 15, 2026

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

10 recorded violations

notedCode REPEAT 6-501.11/12 - (C) FloorsCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

REPEAT 6-501.11/12 - (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. -Observation: epoxy floor is becoming worn and in need of repairing; -Clean floors and walls throughout; incuding underneath equipment; and walls behind dish and prep sinks; -Most paper dispensers are broken; loose; or in bad repair. Make sure to add paper dispensers or fix the one in the establishment. -Ceiling above ice machine is starting to deteriorate. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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 —Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14 Warewashing machine and sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. -Observation: inside the dishwasher was found accumulation in top part. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (G) When switching between working with raw FOOD and working with READY-TO-EAT FOODHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; -Observation: food employee broke shell eggs to make scrambled eggs; then broke two (2) shell eggs to cook fried eggs. After that; proceeded to cook the eggs and omelet with veggies without washing hands prior to finish cooking. When switching from raw to cooked eggs; after breaking shell eggs; food employee shall wash hands. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) addressed the violation and Person in Charge (PIC) talked to food employee to voluntarily wash 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.

More about handwashing problems

notedCode 3-302.11 Package and Unpackaged Food - SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 Package and Unpackaged Food - Separation; Packaging; and Segregation (A) FOOD shall be protected from cross contamination by: (4) Storing the FOOD in packages; covered containers; or wrappings (C); -Observation: haddock fish container inside walk-in cooler was completely open at 40F under cooler vents. Make sure to keep containers close. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In Plain English

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

More about other finding

notedCode 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 -Observation: bucket with chlorine sanitizer at 200ppmChemicals

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 -Observation: bucket with chlorine sanitizer at 200ppm; it was not labeled. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily wrote “SANITIZER” in the bucket.

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 REPEAT 6-501.111 Controlling Pests The PREMISES shall be maintained free of insectsPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

REPEAT 6-501.111 Controlling Pests 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: (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions. -Observation: live roaches were found in the back of reach-in cooler near dishes area. Make sure to keep under equipments clean free of dry food and accumulation. -Corrected During Inspection (CDI): Person in Charge (PIC) showed invoice from September 9; 2026 and requested company to be back more often to eliminate pests.

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 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11 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. -Observation: food employee was wearing watch while handling food items. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 3-302.15 Wash fruits and vegetables prior to use. -Observation: avocados had stickers on it in cold hold unit and Person in Charge (PIC) stated avocados were washed. Make sure to remove stickers prior to washingOther

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15 Wash fruits and vegetables prior to use. -Observation: avocados had stickers on it in cold hold unit and Person in Charge (PIC) stated avocados were washed. Make sure to remove stickers prior to washing; then wash avocados. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In Plain English

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

More about other finding

notedCode REPEAT 4-501.11 Good Repair and Proper Adjustment-Equipment (B) EQUIPMENT components such as doorsCleaning and sanitizing

Official Wording

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

Inspector’s Notes

REPEAT 4-501.11 Good Repair and Proper Adjustment-Equipment (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. -Observation: replace gaskets on cold drawers holding raw meat that are becoming loose and the door itself is getting loose. Small coolers had shelves rusty. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf -Observation: knife had sharp metal coming out. Make sure to discard any food contact surface utensils that is chipping metal; plastic; or silicone that can fall on food and become a solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed knife from service. 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: several sinks need had caulk missing or breaking and it needs to be re-caulked on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: all coolers had dry food debris in gaskets. Cold Hold unit had dry food inside unit and in between lid and food containers in the back. Inside microwave and outside with grease accumulation. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). REPEAT 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine had black slime accumulation around ice dispenser and in ice deflector. Make sure to clean ice machine as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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, Oct 15, 2026 · Original Source

1 - Inspection

Nov 19, 2025

Score 93

Official score: 93 · Understand This Area’s Scale

10 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw octopus and raw shell eggs above ready to eat mango and other foods in flip top cooler. Raw shell eggs noted above cooked potatoes in the walk in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from: ready-to-eat foods. CDI- raw food items were rearranged to be on the bottom.

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)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Queso; mole sauce; green sauce and birria broth all below 135F (see temp chart). The PIC stated that they were prepared recently ( appx an hour ago). EHS noted that the right portion of steam table was not working properly. TCS foods being held hot shall be maintained at 135F or above. CDI- food items were reheated to 165F on the stove top and EHS verified all temperatures were above 165F at end of the inspection. *EHS recommends additional table top steam well - can be placed on top of low boy freezer as well as repairing the steam well so all hot held items can be maintained properly. Employees can additonally make less product; or hold on stove top hot throughout service times.

In Plain English

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

More about food kept at an unsafe temperature

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Salsas in upright coke reach in cooler holding above 41F. The temperature of the cooler was ambient 44F. Salsas were placed in cooler two hours ago per PIC. CDI- EHS had the salsas relocated to the walk in cooler at ambient 38F. Repair and/or adjust the cooler to provide correct temperatures for cold holding. Repeat; Half points this inspection; all other cold holding temperatures were within compliance and this is a different piece of holding equipment. Full points will be taken at next inspection if repeated violation.

In Plain English

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Bottle of Clorox stored on shelving right next to clean dishes. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- PIC moved the Clorox to appropriate location.

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 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 ; Core; Commercially packaged ROP salmon was observed thawed while in its sealed package. Reduced oxygen 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 as specified in (A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in (B) of this section. This was mentioned at a previous inspection and can result in point loss. Educate staff.

In Plain English

More about food kept at an unsafe temperature

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; Tongs stored as clean above the 3-compartment sink area hanging too close to the soap dispenser for the handwashing sink and potential contamination is present. Handsink noted without splashguard directly beside clean drain board of three compartment sink. Cleaned equipment and utensils shall be stored where they are not exposed to splash; dust or other contamination. Find another area to hang utensils and provide a splashguard at left side of hand sink.

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; Replace gaskets on cold drawers holding raw meat that are becoming loose. Deep freezer is rusted on top lid. Fry basket needs to be discarded as metal pieces are coming loose. Replace missing chip lid. Repair pre-rinse sprayer. Replace chipped plates. Replace rusty shelving in walk in cooler. Repair the reach in cooler holding 44F and do not store TCS foods inside until working. Equipment shall be maintained in a state of good repair. 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

notedCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Clean the outside of the flat top equipment; the outside of the fryers; the hood vents; and the inside of the non-used oven. Clean gaskets on coolers throughout including walk in cooler gasket. 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 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115; Core; Grease trap in trash storage area needs to be cleaned. Grease is on the trap and surrounding concrete. A storage area for refuse shall be maintained clean.

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 6-501.11/12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11/12; Core; Replace damaged FRP wall to the left of the stove top. Epoxy floor is becoming worn and in need of repairing. Clean floors and walls throughout; incuding underneath equupment and walls behind dish and prep sinks. Repair any ballast thats are broken where lights cannot turn on over 3 comp sink and prep areas. Repair broken light fixture in hood that is hanging loose. 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, Nov 19, 2025 · Original Source

1 - Inspection

Dec 17, 2024

Score 94

Official score: 94 · Understand This Area’s Scale

7 recorded violations

notedCode Observation: Staffing using the straw with hands to sip beverage without washing hands/changing gloves. CDIEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

Observation: Staffing using the straw with hands to sip beverage without washing hands/changing gloves. CDI; Discussed with staff member reason for the type of container and to stop hand contact with mouth part of the straw. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.

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 Observation: The dice tomatoesFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: The dice tomatoes; guacamole; cheese (upper section of prep refrigerator); cooked pork/beef tamales (lower section of prep refrigerator) not cold holding 41F or below. The refrigerator is not operating at proper temperature. CDI: The food products were discarded during inspection. All set ups for prep to be in ice until refrigerator repaired. Follow up verification equipment/use 12/20/2024. 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

More about food kept at an unsafe temperature

notedCode Observation: Several jugs of milk in prep refrigeratorFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

Observation: Several jugs of milk in prep refrigerator; wait staff refrigerator and display were not date marked when opened; CDI: Products were discarded during inspection. DIscussed date amrking requiremetns for these products. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

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 Observation: Observed roaches in facility various life stagesPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

Observation: Observed roaches in facility various life stages; Operator is currently working with pest control operator; Request operator utilize an (IPM)Integrated Pest Management approach to eliminate the presence of insects in facility; Verification for follow up on 12/27/2024 for implementation of pest management. 6-501.111 Controlling Pests (Pf) Keep the premises free of insects; rodents; and other pests.

In Plain English

More about signs of rodents or insects

minorCode Observation: The lid on the chip dispenser has been removedContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

Observation: The lid on the chip dispenser has been removed; Reinstall cover to ensure food is protected from sources of contamination. 3-307.11 Miscellaneous Sources of Contamination (C) Protect food from contamination sources not specifically noted by the code.

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 Observation: In use wiping clothes not held in a sanitizer between uses. Ensure that wiping clothes used to clean up food spills on equipment are stored in a sanitizer after each use. 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

Observation: In use wiping clothes not held in a sanitizer between uses. Ensure that wiping clothes used to clean up food spills on equipment are stored in a sanitizer after each use. 3-304.14 Wiping Cloths; Use Limitations (C) Hold in-use wiping cloths in properly concentrated sanitizer 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

notedCode Observation: The prep refrigerator and the walk in refrigerator have torn gasketsCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The prep refrigerator and the walk in refrigerator have torn gaskets; The prep refrigerator unable to maintian temperature of 41F or below. Discontinue using prep refrigerator for holding tcs (temperature control safety) food products; The light in the hood system is hanging down in the cooking area - repair lighting. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)

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 17, 2024 · Original Source

1 - Inspection

Oct 2, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: The hand sink on the cook line had a cooking pan inside preventing use by staff/used for tasks other than hand washing. The handsink at the cook line and at the expo station did not have a hand drying provision. Ensure that all hand sinks are not used for other tasks and have paper towels available tod ry hands after hand washing. CDI: Operator removed pan from hand sink and provided paper towels at both hand sinks. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) 6-301.12 Hand Drying Provision (Pf)

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.

More about handwashing problems

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

Observation: The can of RAID observed store don the prep sink for residential use/treating for roaches. CDI: Operator removed can from sink top and disposed. Educated operator that residential spray cans of pesticide ar enot approved for use in commercial kitchen or application. 7-202.12 Conditions of Use (P) (A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P

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

minorCode Observation: In use wiping clothes not held in a sanitizer between uses. Ensure that wiping clothes used to clean up food spills on equipment are stored in a sanitizer after each use. 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

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

notedCode Observation: The lava bowls are pitted and have holes of areas for food to accumulate. Eliminate the use of these for food contact. CDI: Operator removed bowl from service after observed being used at the guacamole cart. ***REPEAT*** 4-202.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The lava bowls are pitted and have holes of areas for food to accumulate. Eliminate the use of these for food contact. CDI: Operator removed bowl from service after observed being used at the guacamole cart. ***REPEAT*** 4-202.11; (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf (3) Free of sharp internal angles; corners; and crevices; Pf (4) Finished to have SMOOTH welds and joints; 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 —Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

Observation: The condensate line is leaking down the wall behind the compressor where the pump is not capable of pumping condensate. The pipe on the rear of the dish machine is leaking when machine is running. The hand sink spigot in the women's bathroom is loose and not affixed to the countertop. Repair or replace plumbing parts that are not working. 5-205.15 Maintain a plumbing system in good repair. Core

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

minorCode —Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: Mops ar enot being stored byt he hande with mophead down to dry. Some mops down int he utility sink and others wtih mophead turned up allowing for wastewater to drip down the handle. Ensure that mops are hung up to air dry properly. 6-501.16 Drying Mops (C) Store mops for air drying after use.

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 2, 2024 · Original Source

1 - Inspection

Jun 18, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

7 recorded violations

criticalCode Observation: Cooked hamburger that was cooled from yesterday 6/17 was observed at 49F and 51F. CDI: Product was voluntarily discarded during inspection. 3-501.14Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

Observation: Cooked hamburger that was cooled from yesterday 6/17 was observed at 49F and 51F. CDI: Product was voluntarily discarded during inspection. 3-501.14; Priority; A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.

In Plain English

More about food kept at an unsafe temperature

notedCode Observation: The cooling methods for the hamburger were insufficient to cool product within required time: 135F to 70F within 2 hours and 70F to 41F within 4 hours. Ensure that pans have less productFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

Observation: The cooling methods for the hamburger were insufficient to cool product within required time: 135F to 70F within 2 hours and 70F to 41F within 4 hours. Ensure that pans have less product; are uncovered when placed into refrigeration and use speed rack without stacking bins on top of each other to allow heat to escape. CDI: Discussed with manager cooling method change and requirements for proper cooling of food products. 3-501.15; A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf

In Plain English

More about food kept at an unsafe temperature

minorCode Observation: Prep refrigerators did not have thermometers in place to monitor air temperature regularly. Ensure that all refrigeration units have a thermometer. 4-204-112Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

Observation: Prep refrigerators did not have thermometers in place to monitor air temperature regularly. Ensure that all refrigeration units have a thermometer. 4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.C Core;

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 Observation: The side entrance to patio is gapped at bottom and not sealed. 6-202.15Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

Observation: The side entrance to patio is gapped at bottom and not sealed. 6-202.15; Core; FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.; Observation: Observed roach entering door from building space. Seal this entrance door and ensure that controls are placed to eliminate presence of insects within the facility.6-501.111; he 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 or other means of pest control (D) Eliminating harborage conditions.

In Plain English

More about signs of rodents or insects

notedCode Observation: The lava bowls are pitted and have holes of areas for food to accumulate. Eliminate the use of these for food contact. ***REPEAT*** 4-202.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The lava bowls are pitted and have holes of areas for food to accumulate. Eliminate the use of these for food contact. ***REPEAT*** 4-202.11; (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf (3) Free of sharp internal angles; corners; and crevices; Pf (4) Finished to have SMOOTH welds and joints; 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

minorCode Observation: Plan for repair of cove base at the base of walls throughout kitchen areas. 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: Plan for repair of cove base at the base of walls throughout kitchen areas. 6-501.11; Core; 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 Observation: The light bulbs over the cook line are burned out not providing enough light. Replace burned out light bulbs in hood system. 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

Observation: The light bulbs over the cook line are burned out not providing enough light. Replace burned out light bulbs in hood system. 6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD

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, Jun 18, 2024 · Original Source

1 - Inspection

Jan 16, 2024

Score 94.5

Official score: 94.5 · 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 exiting and entering the kitchen with gloved hands and proceeding to handle dishes without changing gloves and handwashing. Hands shall be washed after engaging in other activities that contaminate the hands. CDI- employee washed their 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.

More about handwashing problems

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Food debris and residue observed in the hand washing sink in the main cooking area. A handwashing sink may not be used for purposes other than handwashing. CDI- education given and sink cleaned out.

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.

More about handwashing problems

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; A container of raw beef observed being stored above spinach and other ready-to-eat food items in the prep cooler across from the fryer. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from: ready-to-eat foods. CDI- raw food items were rearranged to be on the bottom.

In Plain English

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

More about other finding

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; [Repeat] Sliced tomatoes on ice were holding at 46F in the flip top cooler. TCS foods that are being held cold shall be maintained at 41F or less. CDI- More ice was added.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; The hand wash sink next to the steam table in the main cooking area is a splash hazard to the food. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust; or other contamination. Put in a splash guard between the sink and the steam table to help protect food from contamination.

In Plain English

More about food not protected from contamination

majorCode 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; The flip top cooler in the main cooking area is unable to maintain temperatures at 41F or less on its own without the use of ice. Equipment shall be maintained in a state of good repair. Repair this cooler.; 4-202.11; Priority Foundation; Several Guacamole bowls have pits and crevices that are not easily cleanable. Multi-use food contact surfaces shall be smooth; free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- educated PIC on use of barriers between food items for guacamole bowls and/or replace with something that is easily cleanable.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The shelving in the walk-in cooler has some food debris and residue accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other 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

minorCode 6-501.16Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.16; Core; Mop heads observed being stored propped against the wall. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.

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 6-202.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-202.11; Core; [Repeat] light bulbs in the service station are without a protective shield. light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Install light shields in these areas.

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, Jan 16, 2024 · Original Source