Restaurant · Wake County, NC

Alpaca Peruvian Charcoal Chicken

Name: Alpaca Peruvian Charcoal Chicken
Address: 8211-107 Brier Creek Pky, Wake County, NC

8211-107 Brier Creek Pky

Last inspected May 28, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97

Get the next inspection, free.

We'll email you when Alpaca Peruvian Charcoal Chicken has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

May 28, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in various locations. The walk-in cooler maintaining 49 F ambient upon entry. TCS foods shall maintain 41 F or below. Refer to temperature chart. The walk-in cooler door shall remain closed unless actively in-use to maintain proper temperatures. EHS recommends adjusting the walk-in cooler to 35 F; or at its coldest setting so long as foods do not freeze. CDI - Walk-in cooler cooled to 41 F during inspection. Foods moved to cool in the walk-in cooler or ice was added as a cooling mechanism.

In plain English

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

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Multiple recently prepared foods observed cooling improperly. Foods stored in large portions; wrapped tightly with plastic wrap/shut tightly with lids; and cooling in prep units. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). Ensure 41 F or below is reached prior to placing in cold holding equipment. Prep units are designed to keep food cold; not to cool. CDI - Foods moved to the walk-in cooler/plastic wrap loosened and lids catty-cornered.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Cleaned and sanitized containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely; then stack.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The cutting board in front of the fryer cooler is heavily scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 28, 2026 · Original Source

1 - Inspection

Jul 21, 2025

Score 95.5

Official score: 95.5 · 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; Numerous metal pans stored as clean encrusted with dark residue in crevices. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Pans moved for thorough 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

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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in various locations. The walk-in cooler maintaining 45-46 F ambient upon entry. TCS foods shall maintain 41 F or below. Refer to temperature chart. The flip top cooler lid and the walk-in cooler door shall remain closed unless actively in-use to maintain proper temperatures. EHS recommends adjusting coolers to 36-38 F. CDI - Walk-in cooler cooled to 41 F during inspection. Foods holding 42-45 F moved to cool in the walk-in cooler or ice was added as a cooling mechanism. Foods above 45 F voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Numerous recently prepared foods cooling improperly. Foods stored in large portions; wrapped tightly with plastic wrap/shut tightly with lids; and cooling in prep units. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). Ensure 41 F or below is reached prior to placing in cold holding equipment. Prep units are designed to keep food cold; not to cool. Hot foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequently stirring; and using containers that facilitate heat transfer (e.g. metal). Once 135 F or below is reached active cooling shall begin. CDI - Foods spread into thinner portions/ice added.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Light grey racks where clean dishes are stored are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location. Additionally; cleaned and sanitized containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely; then stack.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The cutting board in front of the fryer cooler is heavily scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable.

In plain English

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

More about cleaning or sanitizing problems

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 gasket is soiled with black accumulation. The black floor fan stored in the front prep area is also soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of 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

Official record from Wake County Environmental Services, Jul 21, 2025 · Original Source

1 - Inspection

Mar 12, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

4 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed a food employee returning to the establishment after leaving to take out the trash; then discarding gloves and donning new gloves to work with food without washing their hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service/single-use articles and after engaging in other activities that contaminate the hands. CDI - Directed food employee to wash their hands then put on new gloves.

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 trays of raw; unpasteurized shell eggs stored above containers of cooked chicken 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 fruit and vegetables; and cooked ready-to-eat food. CDI - Cooked chicken was moved to a different shelf to prevent cross-contamination. Repeat.

In plain English

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

More about other finding

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1); Priority; Observed a couple containers of white rice stored in a low warmer cabinet holding below 135F; see temperature table. TCS (time/temperature control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Rice had been prepared almost 4 hours ago with 6 minutes to reheat foods; PIC voluntarily discarded out-of-temperature rice. 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 container of cooked corn and a couple containers in the top section of the prep cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Cooked corn was voluntarily discarded by PIC and lid on prep cooler was closed to assist with cooling. Do not store cooling foods in the top section of the prep cooler. Repeat.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 12, 2025 · Original Source

1 - Inspection

Jul 30, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed a container of raw; unpasteurized; whisked eggs stored above raw vegetables in a refrigerator. 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 fruit and vegetables; and cooked ready-to-eat food. CDI - Raw eggs moved to a lower shelf.

In plain English

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

More about other finding

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Observed several containers of white rice and a container of shredded chicken holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature foods.

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; A container of chopped lettuce in the front cold line had portions that were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded lettuce. Large improvement from previous inspection; full points not taken.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 30, 2024 · Original Source

1 - Inspection

Jan 26, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

5 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed a potato slicer with food debris on cutting blades and several food containers with food debris on the surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers and slicer 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; All of the TCS foods in the walk-in cooler as well as a couple food items on the salad bar and in the prep cooler were holding above 41F while not actively cooling. 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 moved to walk-in cooler and ice was added to help with cooling.

In plain English

More about food kept at an unsafe temperature

majorCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority Foundation; The walk-in cooler does not appear to be able to hold all the TCS foods inside the unit at 41F or below; especially during high traffic times; leading to a greatly decreased capacity to hold cold foods. Equipment for cooling/heating food; and holding cold/hot food; shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Address potential issue with walk-in cooler to ensure that foods are held at safe temperatures even during high traffic times; follow-up by 2/05/2024.

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 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. CDI - Containers removed for cleaning and separating 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

minorCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The drain plug is missing on the dumpster. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace missing drain plug before 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, Jan 26, 2024 · Original Source