Restaurant · Wake County, NC

Salsa Fresh Mexican Grill

5910 Duraleigh Rd

Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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 Salsa Fresh Mexican Grill last inspected?: The most recent inspection on record was on Oct 8, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Feb 5, 2024 to Oct 8, 2026.
Has Salsa Fresh Mexican Grill ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Feb 5, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Oct 8, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode Observation: Person in charge (PIC) is not a certified food protection manager. Can demostrate knowledge during inspection. 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

Observation: Person in charge (PIC) is not a certified food protection manager. Can demostrate knowledge during inspection. 2-102.12 (A); Core; The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Please obtain food protection manager certification.

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: Grilled chicken observed at 93F on steamwell from bring over filled on the metal container pushing lid up/prior to steamwell being hot ready to receive hot food productFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

Observation: Grilled chicken observed at 93F on steamwell from bring over filled on the metal container pushing lid up/prior to steamwell being hot ready to receive hot food product; CDI: Chicken was removed from container and reheated on the flat top to 188F and placed back onto steamwell; Discussed ensuring that not too much chicken is grilled and overfilled in container where lid cannot seal container AND ensuring that steamwell is turned on and hot prior to placing food product to ensure food can be held hot. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. 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 Black and Decker toaster ovens on the shelving over the prep table are not approved for use/not commercial equipment. Remove or replace equipment with commercially approved device. *A commercial oven was purchased for use but is currently not in working condition. 4-205.10 Food EquipmentCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The Black and Decker toaster ovens on the shelving over the prep table are not approved for use/not commercial equipment. Remove or replace equipment with commercially approved device. *A commercial oven was purchased for use but is currently not in working condition. 4-205.10 Food Equipment; Certification and Classification (C) Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent.

In Plain English

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

More about cleaning or sanitizing problems

notedCode Observation: Cover on the interior of prep refrigerator on cook line has buildup of residueCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Cover on the interior of prep refrigerator on cook line has buildup of residue; Non-food contact areas in and around ice chute on the soda dispenser has accumulated debris; Increase clenaing frequency in these areas. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Non food contact surfaces shall be kept free of soil 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 Observation: Floor tiles throughout the rear kitchen area poor repair/no longer cleanable and are gapped in some areas. Ceiling areas over the cookline are heavily deposited with grease/rusted poor repair. Ensure additional areas of ceiling in dining area are kept clean (*Some return covers are heavily rusted/paint peeling) The vent cover behind the front hand sink is rusted/poor repairCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: Floor tiles throughout the rear kitchen area poor repair/no longer cleanable and are gapped in some areas. Ceiling areas over the cookline are heavily deposited with grease/rusted poor repair. Ensure additional areas of ceiling in dining area are kept clean (*Some return covers are heavily rusted/paint peeling) The vent cover behind the front hand sink is rusted/poor repair; The shelf rack over the dish sink is rusted/poor repair. 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. 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident; cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.

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 8, 2026 · Original Source

1 - Inspection

Mar 6, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode Observation: Person in charge (PIC) is not a certified food protection manager. Can demostrate knowledge during inspection. 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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

majorCode Observation: The rear kitchen prep area hand sink is not dispensing hot water. 5-202.12 Handwashing SinksHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: The rear kitchen prep area hand sink is not dispensing hot water. 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at handsinks. Observation: The front hand sink had spoon being stored in basin; The rear hand sink was blocked with cart of produce and had a vegetable wash set up at the hand sink - Remove the produce wash from the handsink and ensure hot and cold water area available for handwashing. Hand sinks cannot be used for washing vegetables; The food prep sink is only for washing vegetables or cooling foods; The rear prep table is only for preparing meat products. Verification in ten days for correction on the hand sink in the prep area. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use (B) A handwashing sink may not be used for purposes other than handwashing

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

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

Inspector’s Notes

Observation: The Black and Decker toaster ovens on the shelving over the prep table are not approved for use/not commercial equipment. Remove or replace equipment with commercially approved device. 4-205.10 Food Equipment; Certification and Classification (C) Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent.

In Plain English

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

More about cleaning or sanitizing problems

notedCode Observation: The cove base at the wall under the cook line is torn away fromt he wll. Floor tiles thorughout the rear kitchen area poor repair/no longer cleanable and are gapped in some areas. Ceiling areas over the cookline are heavily deposited with grease/rusted poor repair. The vent cover behind the front handsink is rusted/poor repairCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: The cove base at the wall under the cook line is torn away fromt he wll. Floor tiles thorughout the rear kitchen area poor repair/no longer cleanable and are gapped in some areas. Ceiling areas over the cookline are heavily deposited with grease/rusted poor repair. The vent cover behind the front handsink is rusted/poor repair; The shelf rack over the dish sink is rusted/poor repair. **REPEAT** 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, Mar 6, 2026 · Original Source

1 - Inspection

Sep 16, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

7 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; Person in charge (PIC) is not a certified food protection manager. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Please obtain food protection manager certification.

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

criticalCode Observation: Diced picoFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: Diced pico; salsa; grilled vegetable salsa stored on the salsa bar is overfilled in the containers and does not allow the food to remain cold during service; Food temperatures observed 42F - 48F. Provide a different way of presenting products for display by placing ice in the well of the holder wiht containers inside; smaller amounts of salsa in the containers below the fill line visible on the container. A time control policy also can be used as a corrective action. A follow-up verification for corrective action will occur by September 19; 2025. 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: Cooked beans being cooled in large pans sealed with plastic lids preventing rapid cooling. Beans were observed at 66F and 68F after 4 hours of cooling. CDI: Beans had lid removed and temperature after 15 minutesFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

Observation: Cooked beans being cooled in large pans sealed with plastic lids preventing rapid cooling. Beans were observed at 66F and 68F after 4 hours of cooling. CDI: Beans had lid removed and temperature after 15 minutes; 59F; 61F. Discontinue sealing pans of beans with plastic lid. If using ice keep with ice but stored in walk in refrigerator also with ice to ensure product is rapidly cooling. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .

In Plain English

More about food kept at an unsafe temperature

notedCode Observation: Staff observed performing food production tasks not wearing hair coveringsEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observation: Staff observed performing food production tasks not wearing hair coverings; CDI: Staff used hair nets upon request. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitations (C); Observed wet wiping cloth being held outside of sanitizer. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 gaskets on the doors of the prep refrigerator torn and in poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) All equipment must be maintained in good repairCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The gaskets on the doors of the prep refrigerator torn and in poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) All equipment must be maintained in good repair; Observation: The thermometer in the prep refrigerator is not reading the proper temeprature and is out of calibraiton by 7 degrees. Air temeprature 37F and thermometer was reading 44F. Replace thermometer. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C ) Maintain air thermometers in good repair and accurate.

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 cove base at the wall under the cook line is torn away fromt he wll. Floor tiles thorughout the rear kitchen area poor repair/no longer cleanable and are gapped in some areas. Ceiling areas over the cookline are heavily deposited with grease/rusted poor repair **REPEAT** 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: The cove base at the wall under the cook line is torn away fromt he wll. Floor tiles thorughout the rear kitchen area poor repair/no longer cleanable and are gapped in some areas. Ceiling areas over the cookline are heavily deposited with grease/rusted poor repair **REPEAT** 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, Sep 16, 2025 · Original Source

1 - Inspection

Apr 11, 2025

Score 94

Official score: 94 · Understand This Area’s Scale

8 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Handwashing sink was filled with ice during the inspection. A handwashing sink may be used for no purposes other than handwashing. CDI- Employees were educated during the inspection.

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

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Chicken was being held at 113F on a stove to for hot holding.. Potentially hazardous food being held hot shall remain at 135F or above. CDI Chicken was reheated to 165F during the inspection.

In Plain English

More about food kept at an unsafe temperature

notedCode 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); Observed boxes of avocados and onions on the floor of the walk-in cooler. All food items shall be kept at least 6 inches above the floor in order to prevent potential contamination.

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 3-304.14 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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Repeat; Shelving is rusting in walk-in cooler. Handwashing sink is split from the wall due to deterioration in caulking. Equipment shall be maintained in a state of 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

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); While large improvements have been made in this area and several areas of the wall have been repaired; baseboards are ripping behind the handwashing sink and need to be repaired. Physical facilities shall be maintained in good repair. Deductions reduced due to improvements made.

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 6-501.110 Using Dressing Rooms and Lockers (C)Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110 Using Dressing Rooms and Lockers (C); Employee cellphone was found stored above a prep top unit. Employees shall use designated areas to store personal items to prevent potential contamination.

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, Apr 11, 2025 · Original Source

1 - Inspection

Oct 18, 2024

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

7 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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 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); Rice was found holding around 90F in a hot holding unit. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Rice was reheated to 165F during the inspection. Ensure rice is properly heated before it enters the hot holding unit.

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

In Plain English

More about food not protected from contamination

minorCode 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11 Prohibition - Jewelry (C); Observed employees preparing food while wearing jewelry on their wrists. Other than a plain wedding band; employees may not wear jewelry on their wrists or fingers while preparing food.

In Plain English

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

More about employee hygiene or health policy issues

notedCode 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Repeat; Shelving is rusting in walk-in cooler and beside 3 compartment sink. Equipment shall be maintained in a state of good repair. Full points may be taken if this item is repeated.

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) 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); Some areas of wired shelving above the food prep area have dust buildup. Non food contact surfaces shall be kept free of soil 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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Dining room ceiling and ceiling above prep line have residue buildup and need to be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Floor below the 3 compartment sink is damaged and needs to be repaired. Small holes are in wall behind 3 compartment sink. Physical facilities shall be maintained in a state of 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, Oct 18, 2024 · Original Source

1 - Inspection

Jun 7, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

6 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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

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; Cut tomatoes were being stored in a prep top cooler at 45F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Tomatoes were voluntarily discarded by PIC.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; One container of fine white ingredients was found with no label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

In Plain English

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

More about food source, dating, or labeling problems

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Repeat; Observed chlorine sanitizer residual 0PPM in bucket. Chlorine sanitizer shall register 50-200PPM Solution replaced 200PPM.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Shelving is rusting in walk-in cooler and beside 3 compartment sink. Equipment shall be maintained in a state of 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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Wall/baseboard on corner fixture in the back kitchen is decaying with a large hole. Physical facilities shall be maintained in a state of good repair. Please repair this fixture.

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 7, 2024 · Original Source

1 - Inspection

Feb 5, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core;Person in charge (PIC) is not a certified food protection manager. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Please obtain food protection manager certification.

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

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed container of raw steak asada stored above cooked chicken tinga. 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

majorCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Observed mild sauce prepared on 1/29/24. 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. Item 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

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core;Observed boxes of avocados; onions and boxes of meat stored on the floor of the walk in cooler. food shall be protected from contamination by storing the food : (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.

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 chlorine sanitizer residual 0PPM in bucket. Chlorine sanitizer shall register 50-200PPM Solution replaced 200PPM.

In Plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 5, 2024 · Original Source