Restaurant · Wake County, NC

Salt Lime Cabo Grill

4800 Grove Barton Rd

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

Quick Answers

When was Salt Lime Cabo Grill last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
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 Oct 18, 2023 to Oct 6, 2026.
Has Salt Lime Cabo 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 Oct 18, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 6, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

notedCode 6-301.14Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.14; Core; Two handwashing sinks in the kitchen are missing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. CDI - REHS provided handwashing signs for PIC to post at sinks. Repeat.

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 3-501.14(A)Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14(A); Priority; Observed containers of black beans that had begun cooling at 10am and were measured to be at a range of 102F-90F at 2:33pm; also observed containers of cooked carnitas that had been cooling overnight at a temperature of 60F. Cooked TCS (time/temperature control for safety) food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI - PIC voluntarily discarded foods and REHS provided cooling charts as part of a risk control plan to monitor cooling. REHS will follow up next week to verify proper monitoring of cooling foods.

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 7-202.12(A)Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-202.12(A); Priority; When tested during the inspection; the concentration of the sink-and-surface sanitizer in the wiping cloths was above the range specified by manufacturer. Poisonous or toxic materials shall be: Used according to law and the NC Food Code; and manufacturer's directions; and the conditions of certification; if required; for use of the pest control materials. CDI - Concentration of solution was diluted to fall within range. REHS strongly recommends contacting vendor of wall dispenser for sanitizer; to not use sanitizer solution without diluting to correct concentrations until issue is fixed.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.15(A)Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15(A); Priority foundation; Observed cooling black beans and carnitas cooling in large; deep pans and while there were ice wands in the black beans they had not been used to help stir the beans to assist with cooling. Cooling shall be accomplished in accordance with the time and temperature criteria specified in the NC Food Code using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans; separating the food into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. CDI - Provided better methods for PIC and staff to cool foods quickly.

In Plain English

More about food kept at an unsafe temperature

notedCode 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115; Core; Observed garbage and debris buildup on the ground around the dumpsters in the dumpster storage area. Dumpster corrals and garbage storage areas shall be maintained free of unnecessary items; such has unused equipment; and clean. Have dumpster thoroughly cleaned and remove garbage from the ground before the next inspection.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

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

1 - Inspection

Jan 20, 2026

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

5 recorded violations

notedCode 6-301.14Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.14; Core; The handwashing sink next to the ice machine and the handwashing sink in the grill prep area are missing handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. CDI - REHS provided extra signage to post at these sinks. Repeat. 5-205.11(B); Priority foundation; Observed a container placed in the handwashing sink in the grill prep area. A handwashing sink may not be used for purposes other than handwashing. CDI - Container removed by PIC.

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 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; A container of chicken in the hot-holding unit beside the stove; a container of chicken tinga in the autosham warmer; and cooked jalapenos in the steam table were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Foods were removed and placed at the stoves and griddles to reheat; foods were prepared less than 2 hours ago. Repeat.

In Plain English

More about food kept at an unsafe temperature

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; A couple foods in one of the prep coolers and a container of house-made salsa in an ice bath were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or below. CDI - PIC voluntarily discarded foods from prep cooler and more ice was added to ice bath to ensure cooling. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(B)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(B); Core; Observed some metal food containers stacked together while wet and unable to air dry. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated to allow for drip and air drying. Repeat.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

majorCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority foundation; During the inspection; chlorine test strips for testing the dish machine sanitizer solution could not be located. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new chlorine test strips; follow up by 1/30/2026.

In Plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 20, 2026 · Original Source

1 - Inspection

May 19, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

7 recorded violations

notedCode 4-903.11(B)Equipment and utensils

Official Wording

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

Inspector’s Notes

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

notedCode 6-301.14Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.14; Core; None of the handwashing sinks in the establishment had signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. CDI - REHS provided extra signage to post at handwashing sinks.

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 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; Several foods in the hot holding unit next to the griddle were holding below 135F; see temperature table. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - TCS foods were reheated to adequate temperatures then returned to hot holding unit.

In Plain English

More about food kept at an unsafe temperature

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; All TCS foods in one set of drawer coolers and several TCS foods in various coolers throughout the establishment were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or below. CDI - PIC voluntarily discarded foods above 45F; other foods moved to freezer and walk-in cooler for rapid cooling. Do not store TCS foods in drawer cooler until either the air temperature is reading below 41F or repairs are done.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Observed a bag of onions stored on the floor of the walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Move onions off the floor.

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 4-501.11(A)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11(A); Core; Observed rust buildup on the shelving of the dry storage area. Equipment shall be maintained in a state of good repair and condition. Replace rusting shelves before the next inspection.

In Plain English

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

More about cleaning or sanitizing problems

notedCode 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core; The recycling dumpster is missing lids and the sliding side door is missing. Receptacles for refuse; recyclables; and returnables shall be maintained in good repair. Contact waste company to have damaged dumpster replaced before the next inspection.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, May 19, 2025 · Original Source

1 - Inspection

Sep 16, 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

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed team member rinse/ strain a pan of cooked pasta inside the hand sink on the line. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Manager provided training.

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 2-301.14 When to Wash (P) Observed team member pick up cooked pasta that was dropped on the floor then changed gloves without washing hands handle RTE foods. Hands shall be washed: After handling soiled equipment or utensilsHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14 When to Wash (P) Observed team member pick up cooked pasta that was dropped on the floor then changed gloves without washing hands handle RTE foods. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. Manager interrupted activities and request hand wash-team member washed hands.;

In Plain English

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

More about handwashing problems

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Observed house made blueberry preserves and caramelized peppers prepared on 9/5/24 and 9/7/24. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

In Plain English

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

More about food source, dating, or labeling problems

notedCode 7-102.11 Common Name - Working Containers (Pf) Observed no label on spray bottle of sanitizer. 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- items labeled.Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Pf) Observed no label on spray bottle of sanitizer. 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- items labeled.; Corrected During Inspection 7-201.11 Separation - Storage (P) Observed sanitizer next to clean pans; oven cleaner above (clean side) of dish machine. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.; Repeat; Corrected During Inspection

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.15 Cooling Methods (Pf) Observed roasted poblanoFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf) Observed roasted poblano; cabo rolls; cut cabbage; and fish cooling inside tightly wrapped or deep containers. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Items placed on sheet pans. Item placed in walk in for rapid cooling.; Repeat; Corrected During Inspection

In Plain English

More about food kept at an unsafe temperature

minorCode 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) Observed small leak streaming from light fixture inside walk in cooler. PHYSICAL FACILITIES shall be maintained in good repair. Repair leak.

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, 2024 · Original Source

1 - Inspection

Jun 4, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

7 recorded violations

minorCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Observed personal soda stored on food prep table. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.

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

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

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Observed one pan of queso holding at 132F. TCS foods shall be held at 135F or greater. Item reheated above 165F.

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 corn; corn salad; salsa verde; and bean burgers holding above 41F. TCS foods shall be held at 41F or below. Items placed in walk in cooler.

In Plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Observed sanitizer bucket next to plates. Observed sanitizer bucket stored above single service cups. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed burgers; mahi mahi; and containers of chicken broth cooling in deep containers or in ice baths not fully submerged in the ice. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Items placed on sheet pans. Item placed in walk in for rapid cooling.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Observed ice scoop stored in holder holding debris in stagnant water. In use utensils During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: In running water of sufficient velocity to flush particulates to the drain. Item washed.

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 5-501.110Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.110; Core; Observed trash on pavement surrounding the dumpster. Recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.; 5-501.113; Core; Dumpster doors on the top of the trash receptable are not available. ) Receptacles and waste handling units for REFUSE; recyclables; and returnables used with materials containing food residue and used outside shall be designed and constructed to have tight-fitting lids; doors; or covers. Keep doors accessible so that they can be closed to prevent animal harborage.

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 4, 2024 · Original Source

1 - Inspection

Feb 14, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed raw ROP fish thawing above uncovered chocolate lava cake and flan. 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

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

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

In Plain English

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

More about cleaning or sanitizing problems

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed sweet potatoes; cabo rolls; cooked onion cooling at room temp or cooling in tightly covered containers.Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid cooling

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 ; Priority Foundation; Observed individually wrapped raw ROP sealed fish thawing inside walk in cooler. Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration. (2) Prior to; or Immediately upon completion of; its thawing using procedures . Open vacuum packaging when thawing fish to introduce air to eliminate the risk for anaerobic bacteria to replicate.

In Plain English

More about food kept at an unsafe temperature

majorCode 4-202.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-202.11; Priority Foundation; Observed spatulas stored clean with chipping plastic. Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf Items discarded.

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; Observed a buildup of debris inside spray nozzle hanging above 3 comp sink. 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

Official record from Wake County Environmental Services, Feb 14, 2024 · Original Source

1 - Inspection

Oct 18, 2023

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

6 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed raw beef stored above raw shrimp and salmon inside grill drawer. Observed raw shell eggs stored directly above cooked chicken; raw chorizo above raw beef and burgers stored above steak inside walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. 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

criticalCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Observed black and pink residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine.Kitchen manager agreed to detail clean machine.; 4-501.114; Priority; Observed sink and sanitizer chemical below range. Residual reading below 170PPM; while optimal range is between 272-700PPM. Manager will call for service on unit.

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)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Observed pork belly; black bean burgers; seared lemons; cut tomatoes; salsa and pineapple salsa holding above 41F. TCS foods shall be held at 41F or below- items discarded or placed inside walk in cooler.

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 housemade peanut sauce prepared on 10/7/23. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. 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

majorCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 ; Priority Foundation; Observed individually wrapped raw ROP sealed mahi mahi removed from the freezer to thaw yesterday. seal had not been opened to inhibit botulinum toxin. Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration 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. pen vacuum packaging when thawing fish to introduce air so anaerobic bacteria does not grow. Packages opened during inspection

In Plain English

More about food kept at an unsafe temperature

minorCode 5-501.116Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.116; Core;Observed soiled trash dumpster. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

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 18, 2023 · Original Source