Restaurant · Wake County, NC

Acc American Cafe/Puro Gusto

Name: Acc American Cafe/Puro Gusto
Address: 1600 John Brantley Blvd, Wake County, NC

1600 John Brantley Blvd

Last inspected Sep 14, 2026 · View Map ↗ · Compare ↗

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Score 94

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

The full inspection history

5 inspections

1 - Inspection

Sep 14, 2026

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; The expo area handwashing sink blocked by two large ice containers. According to PIC; this handwashing sink is not used due to a leak that hasn't been repaired. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Ice containers to be removed from area 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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine shoot and soda nozzles in the expo area soiled with black accumulation. Beverage dispensing nozzles and ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; A container of chicken breasts stored on the grill (in hot holding) maintaining less than 135 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or above. Chicken cooked within the past 30 minutes or less. CDI - Chicken re-heated to 165 F+.

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

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; Numerous TCS (Time/Temp. Control for Safety) foods holding above 41 F in the following units: the salad cooler (ACC Cafe side); make table/cooler 10 (ACC Cafe side); and the walk-in cooler (shared). The salad cooler maintaining 48 F ambient; the make table/cooler 10 maintaining 60 F ambient; and the walk-in cooler maintaining 46-48 F ambient. A mechanic contacted for repair of all three coolers holding out of temp. during inspection. Walk-in cooler cooled to 41 F ambient during inspection. VR - PIC to follow up with EHS regarding repair of the salad cooler and the make table/cooler 10.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Various in-use utensils stored in a container of soiled; stagnant water holding less than 135 F (on the stovetop). If stored in water; the water shall be held hot at 135 F or above. Container dumped and moved to be cleaned at the 3-compartment 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; The walk-in cooler gasket is torn in multiple areas. Equipment components such as doors; seals; hinges; fasteners; etc. shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Repair/replace gasket.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The walk-in cooler gasket soiled with black accumulation; and walk-in cooler fan guards soiled with dust and debris. All flip top cooler interior lids and crevices soiled with food and debris (ACC Cafe side). All cooler gaskets and cooler drawer interiors on the cook line (ACC Cafe side) soiled with food and debris. The interior of the expo lowboy cooler (ACC Cafe side) soiled with food and debris. 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

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Per violation #10 above; the expo area handwashing sink is not used due to a leak that hasn't been repaired. A plumbing system shall be maintained in good repair. Address cause of leak and repair.

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

Official record from Wake County Environmental Services, Sep 14, 2026 · Original Source

1 - Inspection

Feb 18, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple utensils and a squeeze bottle stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; Ice machine baffle soiled with pink accumulation. Soda nozzles in the expo area are soiled with black accumulation. Beverage dispensing nozzles and ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F in the prep cooler closest to the fryers (ACC Cafe side). Refer to temperature chart. TCS foods shall maintain 41 F or less unless actively cooling. CDI - Foods voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer buckets exceeded the required concentration for the current sanitizer used (Quat Sink & Surface sanitizer; required range: 272-700 ppm). When tested; solution above 1130 ppm. Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Buckets dumped and re-filled with fresh solution within proper range.

In plain English

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

More about cleaning or sanitizing problems

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; In-use knives stored in between prep units. During pauses in food preparation; in use utensils shall be stored in a clean; dry area. Do not store utensils in between prep units as this is not a clean area. Obtain a knife holder or other means for storage of knives in between uses.

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; The pizza flatbread station gasket (ACC Cafe side) is loose and hanging. Equipment components such as doors; seals; hinges; fasteners; etc. shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Repair/replace gasket.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The tall reach-in freezer (on the main cook line) hinges; gasket; and bottom interior soiled with food and debris. Walk-in cooler gasket soiled with black accumulation. Walk-in cooler fan guards soiled with dust and debris. All flip top cooler interior lids and crevices soiled with food and debris. Sides of all cooking and refrigeration equipment on the main line are encrusted with grease; food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.

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 18, 2026 · Original Source

1 - Inspection

Oct 13, 2025

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI - Written procedures provided. Facility may use as is or adapt for their facility.

In plain English

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

More about other finding

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple containers; a scoop and a squeeze bottle stored as clean soiled with food; debris; and old sticker residue. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. Sticker/tape residue shall be removed prior to the cleaning process. CDI - Items moved for thorough cleaning. 4-602.11; Core; Ice machine baffle and shoot soiled with black accumulation. The lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F in the cooler drawers underneath the miniature oven (ACC Cafe side). Refer to temperature chart. TCS foods shall maintain 41 F or less unless actively cooling. CDI - Ice added to foods to facilitate cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; According to the PIC; in-use knives are wiped with sanitizer cloths at least once every two hours; or as necessary if soiled/to prevent cross contamination. The Product Specification Document explains that; in restaurants; the sanitizer should be applied AFTER the wash and rinse portion of the cleaning cycle. Sanitizers shall be used according to manufacturer instructions. They shall be applied so that a hazard is not constituted. CDI - Reviewed MSDS for sanitizer used (Oasis 146 Multi-Quat) and discussed hazard(s) with PIC.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

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 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11; Core; Utensils in the expo area stored with the food-contact surface exposed. Store with the handles up (food-contact surface facing down) to prevent contamination of lip-contact surfaces.

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; The chlorine test strips are damaged and are unable to effectively test the chlorine sanitizer for the dish machine. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will return to ensure chlorine test strips have been obtained.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floors throughout the kitchen are soiled with food and debris; particularly underneath cooking equipment and refrigeration units. Walls in the ware washing area soiled with black accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

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 13, 2025 · Original Source

1 - Inspection

Feb 26, 2025

Score 90.5

Official score: 90.5 · Understand this area’s scale

7 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Two handwashing sinks; one on the La Tapenade and the Acc American side are unable to provide warm enough water. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust these sinks to provide warmer water before the next inspection. 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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority foundation; The La Tapenade deli slicer has food debris on the slicing blade and on the arm of the slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer removed and placed at the 3-compartment sink for cleaning. 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 3-501.14 (A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14 (A); Priority; Tomato ragu sauce had been cooling for almost two hours and did not reach 70F; the cooling had begun at 12:36pm and when the temperature was tested at 2:28pm the temperature was 161F. The ragu sauce could not reach 70F within 8 minutes left in the cooling period. Prepared TCS food shall be cooled: Within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI - PIC voluntarily discarded ragu sauce. REHS provided cooling guidance and cooling methods sticker for reference.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1); Priority; One container of pulled pork was holding at 120F in a steamer unit. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded food.

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 of the TCS foods in the salad prep cooler; coleslaw in the main prep cooler; and some of the foods in drawer cooler #5 on the Acc American side were holding above 41F; a couple foods in the walk-in cooler and a container of cream cheese on the La Tapenade side were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F. CDI - PIC voluntarily discarded foods above 45F that had nod been recently prepared; recently prepared foods were placed in ice baths or freezer for rapid cooling. Repeat. The salad prep cooler on the Acc American side repeatedly has cold holding issues; REHS strongly recommends having this cooler checked by a technician to see if there are mechanical issues.

In plain English

More about food kept at an unsafe temperature

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; Due to the ragu sauce placed into a deep; tightly-sealed container it was unable to reach 70F within two hours. A couple foods in the walk-in cooler that were prepared today were placed into deep; tightly sealed containers for cooling; leading to out-of-temperature foods. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods. CDI - Lids lifted on containers of food in the walk-in and REHS provided guidance on better cooling methods.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed ripped and damaged gaskets on several coolers throughout both sides of the establishment. Equipment components such as doors; seals; hinges; fasteners; etc. shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets before the next inspection. 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

Official record from Wake County Environmental Services, Feb 26, 2025 · Original Source

1 - Inspection

Nov 6, 2023

Score 92

Official score: 92 · Understand this area’s scale

7 recorded violations

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; Observed several ripped gaskets on various coolers throughout the establishment. Equipment components such as doors; seals; hinges; fasteners; etc. shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets.

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; A handwashing sink on the Acc American side is broken and not functioning. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Repair handwashing sink.

In plain English

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

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed thawing raw pork stored above unfrozen ready-to-eat deli turkey in the walk-in cooler. Food shall be protected from cross-contamination by: separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat food such as fruits and vegetables; and cooked ready-to-eat food. CDI - Food items rearranged to prevent cross contamination.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; A produce slicer and the La Tapenade deli slicer had dried-on food debris on the slicing surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicers were removed for cleaning.

In plain English

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

More about cleaning or sanitizing problems

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; Almost all of the prepped sandwiches in a La Tapenade reach-in cooler; the TCS foods in the Acc American salad prep cooler; and several other TCS foods were holding above 41F; see table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F; other foods were moved into walk-in cooler. Salad prep cooler on Acc American side does not appear to be functioning normally; do not store TCS foods in this cooler until it is fixed.

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 raw chicken thawing without running water in a prep sink. TCS food shall be thawed: Completely submerged under running water: at a water temperature of 70F or below; with sufficient water velocity to agitate and float off loose particles in an overflow; and for a period of time that does not allow thawed portions of raw animal food requiring cooking to be above 41F for more than 4 hours. CDI - Cold water was turned on to allow for proper thawing.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

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