Restaurant · Wake County, NC

Alpaca Peruvian Charcoal Chicken

Name: Alpaca Peruvian Charcoal Chicken
Address: 1107 Pine Plaza Dr, Wake County, NC

1107 Pine Plaza Dr

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

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Score 100

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

The full inspection history

7 inspections

1 - Inspection

Jul 14, 2026

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

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

1 - Inspection

Oct 22, 2025

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Oct 22, 2025 · Original Source

1 - Inspection

Jun 4, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) 6-301.11 Handwashing Cleanser; Availability (Pf) Handwashing sink had drink pitcher stored in it and was not equipped with hand soap. A handwashing sink may not be used for purposes other than handwashing. Provide soap for handwashing at each hand sink. PIC removed pitcher and placed hand soap at sink. ***CORRECTED DURING INSPECTION (CDI)***

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.

Nov 18, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Horchata in the reach-in cooler by counter measured 55F. Maintain TCS foods in cold holding at 41F or less. CDI- horchata voluntarily discarded. Manager stated it was likely left out on the counter too long before being placed back into refrigeration when drink dispenser was filled. Keep TCS foods refrigerated to avoid temperature abuse. All other cold holding observed compliant. No points taken today.

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 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; A plastic container lid used to cover blanched fries was observed badly cracked along the edges. Multiuse food-contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow easy cleaning. CDI- lid 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

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 exterior portion of the ice chutes on drink machines in lobby have black residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Clean ice chutes.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The mop sink drain pan is badly cracked and a portion is missing. Physical facilities shall be maintained in good repair. Replace mop sink drain pan.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 18, 2024 · Original Source

1 - Inspection

Jul 17, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed an employee handle raw chicken; discard single-use gloves and then retrieve another pair of single-use gloves to work with ready-to-eat food without washing hands. Employees shall wash their hands during food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Employees shall also wash hands before donning gloves for food prep. CDI- employee stopped; hands were washed and new gloves applied. Handwashing education provided.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Two spray bottles of oven cleaner were observed without labels. 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. CDI- labels added.

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 cut tomato stacked tightly in a deep container and sealed with a lid in the walk-in cooler. Tomato slices in the center measured 50F. Cooling was initiated from prep about 90 mins prior to inspection. Ensure TCS foods are cooled in small; shallow containers. Use small enough portions to cool quickly and leave uncovered or loosely covered to allow maximum air flow and heat transfer. CDI- cut tomato was placed on a sheet tray to complete cooling. Cooling education provided. No point taken today.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Facility is using a quat sanitizer but did not have the proper test kit to measure concentration in the warewashing sink. PH test strips cannot be used to test quat solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Please text a photo of quat testing kit when it arrives.

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, Jul 17, 2024 · Original Source

1 - Inspection

Mar 1, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Upon entry; the handwashing sink in the prep area was observed being blocked by several large; metal skewers placed on top of the sink. These skewers are from the large rotisserie oven. A handwashing sink shall be maintained accessible for employee use at all times. CDI- skewers removed and brought to the three comp sink for cleaning. Do not obstruct 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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; Observed two large containers of blanched fries stored in the reach-in cooler with no cover or lid. The top of the fries were touching the bottoms of containers in the flip top section above. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. CDI- covers placed on these containers. No points taken.

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; Several food scoops stored as clean were observed with food residue. A metal pan on the clean equipment shelf also had food residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- these items removed for additional 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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed rice scoops being stored in a container of water at room temp near the hot holding unit. Utensils used on TCS food shall be stored in water that is at least 135F or continuously flowing or on a clean surface in the prep area. Do not store utensils in stagnant water at room temp. CDI- scoops removed from water and brought to be cleaned. No point taken today.

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

Official record from Wake County Environmental Services, Mar 1, 2024 · Original Source

1 - Inspection

Nov 6, 2023

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode 3-403.11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11; Priority; Rice was observed reheating in the hot box for 3 hours between 120 and 135F. Time/Temperature controlled for safety food that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F within 2 hours. CDI- rice was voluntarily discarded by the PIC. Reevaluate reheating procedures.

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; Several metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing; equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying.