Restaurant · Wake County, NC

Alpaca Peruvian Charcoal Chicken (Hillsborough)

Name: Alpaca Peruvian Charcoal Chicken (Hillsborough)
Address: 1313 Hillsborough St, Wake County, NC

1313 Hillsborough St

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

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Score 98.5

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

The full inspection history

7 inspections

1 - Inspection

Aug 6, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Two food handlers observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food handlers wear a hat or hair net. 2-303.11; Core; Food employee observed wearing bracelet while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Tall stacks of unwrapped uncovered single-service beverage containers stored at front service counter with drinking surfaces exposed to customer potential touch and sneeze. In upstairs storage; unwrapped uncovered single-service food containers stored food-side up. Also in this area; box of single-service containers stored on the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep single serve drink containers inverted food-side down and in original plastic sleeve pulled up to drinking surface of top cup; in enclosed cup dispenser; or move cups away from customers. Add front and side protection to the front cup dispensers. Unwrapped containers upstairs inverted food-side down on a clean surface. Move the box of single-service items up off the floor.

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; Cutting board at left prep unit observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the board. 4-501.11; Core; Walk-in cooler door ramp plate and left main floor plate sticking up; not fully sealed down; where water/residue can get up underneath the plates. EQUIPMENT shall be maintained in a state of good repair and condition. Fasten/seal down these items.

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; Speed racks in walk-in cooler with residue accumulation along the tracks and frame. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.

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 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

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, Aug 6, 2026 · Original Source

1 - Inspection

May 6, 2026

Score 95

Official score: 95 · 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; Dish gloves left hanging off splash guard of rear handwashing sink. 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. CDI- Gloves moved during inspection. 6-301.12; Priority Foundation; Rear dish area handwashing sink out of paper towels. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels added during 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) ; Priority; Hot-Holding: Containers of rice not holding hot enough; measured at 84Fin the tall glass door unit and 89F in the counter well unit. When asked; PIC stated these items where reheated about an hour ago. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Products reheated to at least 165F corrective.

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cold-Holding: Chicken bundles stacked too high in pan in top section of prep unit measured too warm at 51F. When asked; PIC stated the bundles had been in the unit since yesterday. Other items in the same unit holding proper temperature. Overall; some improvement in cold-holding. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS food exceeding 41F voluntarily discarded by PIC during inspection. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on a couple buckets 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. CDI- Labeling added 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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation; Thawing Method: Container of sausage sitting on the prep sink counter to thaw. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water; At a water temperature of 21C (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 a raw animal FOOD requiring cooking to be above 5C (41F); for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Sausage moved to in the prep sink and water turned on and verified at 70F or less; submerged with water flowing over.

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 concentration too low in a couple sanitizer buckets with a lot of wiping cloths in the buckets; measured at 0-100ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached.

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 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container. 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. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains. [REPEAT] 6-202.110; Core; Water pooling in outdoor dumpster area. Outdoor REFUSE areas shall be constructed in accordance with LAW and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the REFUSE and from cleaning the area and waste receptacles. Correct the drainage issues to prevent attracting pests.

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

notedCode 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; A couple mops leaning up against wall; floppy mop head side up. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Install mop rack to allow for proper hanging of mops.

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 6, 2026 · Original Source

1 - Inspection

Jan 7, 2026

Score 92

Official score: 92 · Understand this area’s scale

10 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine; measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. VR- VERIFICATION REQUIRED. Within 72 hours; have dish machine serviced so able to provide at least 50ppm chlorine at dish machine. REHS will return to verify correction completed. Until repairs complete; use 3-comp sink for sanitizing of all dishes. Use test kit to verify sanitizer water at required 50-200ppm chlorine. [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 3-401.11(3)Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11(3); Priority; Rotisserie chicken pulled from oven for use measured too low at 148F. Raw animal FOODS such as POULTRY shall be cooked to heat all parts of the FOOD to 74C (165F) or above for < 1 second (instantaneous) for POULTRY; BALUTS; wild GAME ANIMALS as specified under Subparagraphs 3-201.17(A)(3) and (4); stuffed FISH; stuffed MEAT; stuffed pasta; stuffed POULTRY; stuffed RATITES; or stuffing containing FISH; MEAT; POULTRY; or RATITES. CDI- Undercooked chicken voluntarily discarded by PIC during inspection.

In plain English

More about food kept at an unsafe temperature

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; Cold-Holding: Chicken bundles stacked too high in pan in top section of prep unit measured too warm at 50F. Salsa in pan suspended above another pan in prep unit measured too warm at 46F. Cut tomatoes in front service area on ice holding at 48F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS food exceeding 41F voluntarily discarded by PIC during inspection. [REPEAT]

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; Sanitizer concentration too high in sanitizer bucket; measured at 500+ppm quat. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm; quat sanitizer at 200-400ppm. CDI- Sanitizer returned to dish room.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spices and containers of liquid food ingredients. 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. Add labeling to these items.

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 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 stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Tall stacks of unwrapped uncovered single-service beverage containers stored at front service counter with drinking surfaces exposed to customer potential touch and sneeze. In upstairs storage; unwrapped uncovered single-service food containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep single serve drink containers inverted food-side down and in original plastic sleeve pulled up to drinking surface of top cup; in enclosed cup dispenser; or move cups away from customers. CDI- Food containers inverted food-side down. Plastic sleeves added to the drink cups.

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; Cutting boards at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; Both all-use restrooms lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the ladies restroom.

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 5-501.11Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.11; Core; Grease receptacle sitting half on dirt and in a low drainway area with pooled water. An outdoor storage surface for REFUSE; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH; durable; and sloped to drain. Move the receptacle up-slope by the dumpsters. 5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. 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. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains. 5-501.110; Core; Top lids of dumpsters and grease receptacle left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed.

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 7, 2026 · Original Source

1 - Inspection

Sep 25, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chemical sanitizing dish machine was not measuring at least 50 ppm chlorine. Use three compartment sink to sanitize utensils after washing in dish machine. Repair company called during inspection. CDI

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) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Three large lidded containers of black beans were made yesterday and registered 55/56F in walk in. 6 hour maximum allowed cooling time passed and not reached. Beans were discarded.

In plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Coleslaw on front make line were 55F. They were replaced during inspection. CDI.

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; Cooling Methods: Chicken sitting out on counter; measured at 121F. Once food reaches 135F; it must be in an active cooling process. Chicken was taken to walk in during inspection. CDI Cool cooked foods from 135F to 70F within 2 hours; and 70F to 41F and less within 4 hours; so all the way from 135F to 41F and less within 6 hours total. Recommend using a small digital 10-30minute timer with alarm for cooked foods sitting out on counter to cool so there is a Method in place to alert staff when to come back to cooked items to check temperatures. When near 135F; start Active Cooling methods. CDI- Chicken on counter put into walk in during inspection. Black beans in walk in cooler made yesterday were put into walk in cooler in tightly lidded plastic containers. They were 55/56F. They did not meet 6 hour maximum cooling time. Beans were discarded. CDI***A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf 95 (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Sep 25, 2025 · Original Source

1 - Inspection

Jan 17, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Cooling Rate: Cooked chicken cooling in drawer unit from 47F to 45F in 83 minutes = 2/83 = 0.024F/min cooling rate. In range of 70-41F; need to cool at a rate of 0.12F/min or greater to move product through temperature danger zone within 4 hours or less. CDI- This item did not cool fast enough; and was moved to the walk-in freezer to finish cooling. Recommend using the speed racks in the walk-in for cooling; with bundled products spread out on a sheet pan in a thin layer.

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; Cooling Methods: Chicken sitting out on counter; measured at 93F. Cooked chicken in drawer unit not cooling at fast enough rate. Cool cooked foods from 135F to 70F within 2 hours; and 70F to 41F and less within 4 hours; so all the way from 135F to 41F and less within 6 hours total. Recommend using a small digital 10-30minute timer with alarm for cooked foods sitting out on counter to cool so there is a Method in place to alert staff when to come back to cooked items to check temperatures. When near 135F; start Active Cooling methods. CDI- Chicken on counter voluntarily discarded by PIC during inspection. Chicken cooling in the drawer moved to walk-in freezer.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spices; bin of sugar; spray bottle of water; and squeeze bottles of food ingredients. 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. Add labeling to these items.

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 4-202.16Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.16; Core; Tongs in use and stored as clean with handle coating cracked apart and pieces missing. Two fry pans with handle coating cracked apart. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace the damaged tongs and fry pans. 4-501.12; Core; Cutting boards at the main prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. 4-501.11; Core; In walk-in cooler; the entry ramp is not fully fastened down; allowing residue buildup underneath and creating a trip hazard. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair the ramp. [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 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. 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. Increase cleaning frequency to this area; using dry cleaning methods (kitty litter; flat shovel; paint scraper; paper towels) so not washing oily water into storm drains. 5-501.110; Core; Top lid of oil receptacle left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain lid closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.11; Core; Oil receptacle is sitting too far over by fence on top of dirt and loose gravel/rocks. An outdoor storage surface for REFUSE; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH; durable; and sloped to drain. Move oil receptacle over so fully on the cleanable smooth concrete pad to facilitate cleaning.

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

notedCode 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; Mops leaning up against wall; floppy mop head side up. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Install mop rack to allow for proper hanging of mops. [REPEAT] 6-501.12; Core; Light dust/residue accumulation around ceiling vents throughout. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.

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 17, 2025 · Original Source

1 - Inspection

Jul 19, 2024

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Hot-Holding: Containers of rice not holding hot enough; measured at 60F and 86F; and container of chicken at 113F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Products reheated to at least 165F corrective.

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; Cold-Holding: Salad recently placed in front cold well holding at 44.9F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS food voluntarily discarded by PIC during inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A few live flies in kitchen. Observed no air curtain installed at back entrance door; or other flying pest control devices. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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; In the walk-in cooler; Heavy ice accumulation along the A/C box and the box making very load noises. EQUIPMENT shall be maintained in a state of good repair and condition. Have the A/C unit serviced to maintinan proper functioning.

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 5-501.16Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16; Core; Several kitchen handwashing sinks lacking trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a dedicated trash can (ideally; one that tucks under the sink; not the large food prep cans).

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

minorCode 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & 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

Official record from Wake County Environmental Services, Jul 19, 2024 · Original Source

1 - Inspection

Jun 12, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; A couple sinks are lacking 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 to food employees. CDI- Signs provided for posting.

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 cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cold-Holding: Salsa in top section of Left prep unit with open pan spaces on 2 sides; measured at 45F near the side next to the open air space; and 41F on the side next to the back of the unit. In front cold wells; all TCS foods holding too warm; measured at 57-58F for foods down in unit and 69F for to-go salads sitting up too high not down in a cold space. (Flan with Ice added holding at good temperature). Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Pans added around the salsa pan. TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Have the front cold-hold unit serviced so able to maintain foods at 41F and less before resuming use.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooling Methods: Chicken sitting out on counter time stamped as cooking finished 2-1/2 hours ago; measured at 91F. Cool cooked foods from 135F to 70F within 2 hours; and all the way from 135F to 41F and less within 6 hours total. Recommend using a small digital 15-minute or 30-minute timer with alarm to alert staff when to come back to cooked items to check temperatures; so when near 135F start Active Cooling methods. CDI- Chicken voluntarily discarded by PIC during inspection.

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; Labeling missing on spices and squeeze bottles of food ingredients. 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. Add labeling to these items.

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 4-903.11(A)Equipment and utensils

Official wording

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

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

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Unwrapped Single-service cups in open holders at front service register with drinking surfaces exposed to potential customer touch and sneeze. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Improve enclosure of front cup holders to provide protection or leave original cup sleeves in place.

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 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; Mop sitting in bucket; not hung to dry after use; and no mop rack available to hang mops. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Install mop rack at service/mop sink to allow for proper hanging of mops.

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 12, 2024 · Original Source