Restaurant · Wake County, NC

Char Grill/Salsaritas

Name: Char Grill/Salsaritas
Address: 1600 John Brantley Blvd, Wake County, NC

1600 John Brantley Blvd

Last inspected Sep 21, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

6 inspections

1 - Inspection

Sep 21, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; An employee drink stored in front of the fryer (Salsaritas side). Employee food and drinks shall be stored in designated areas where the contamination of food; clean equipment; utensils; linens; single-service/single-use articles cannot result. Drink removed.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Fruit flies observed in the handwashing sink area closest to the soda machine (Char Grill side). The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. 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

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized containers stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The Salsarita's lowboy cooler (on the line) is inoperable; cooler maintaining 65 F ambient at time of inspection. Food removed from unit and a technician contacted for evaluation/repair prior to inspection. Equipment shall be in good repair and proper adjustment. Repair to hold at 41 F or below.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 21, 2026 · Original Source

1 - Inspection

Feb 18, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer buckets registered less than the required concentration for the current sanitizer used (Quat sanitizer; range: 200-400 ppm). Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Buckets dumped and re-filled at 200-400 ppm.

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; Walk-in cooler gasket soiled with 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

Official record from Wake County Environmental Services, Feb 18, 2026 · Original Source

1 - Inspection

Oct 20, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; All handwashing sinks reached 74-88 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sinks to reach 100 F minimum.

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; Vanilla shake holding 43-51 F in the hopper. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Vanilla shake voluntarily discarded.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Coleslaw held past the 7-day hold (prepared on 10/9/2025). TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days for safety. CDI - Coleslaw voluntarily discarded.

In plain English

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

More about food source, dating, or labeling problems

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared cut lettuce; pico; and guacamole cooling on the cold line and in a lowboy cooler (Salsarita's side). When cooling use rapid cooling equipment (walk-in cooler/freezer) and ensure foods are cooled to 41 F or below prior to placing on the service line/in prep coolers. Prep coolers are designed to keep foods cold; not to cool them. Additionally; various cooked foods (Salsarita's) cooling in the walk-in cooler observed shut tightly with lids. When cooling cover loosely/catty-corner lids to facilitate heat transfer. CDI - EHS discussed proper cooling methods with PIC. PIC to catty-corner the lids of foods cooling in the walk-in.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies observed in the handwashing sink area closest to the soda machine (Char Grill side) and in the ware washing area. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

In plain English

More about signs of rodents or insects

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; Walk-in cooler fan guards soiled with dust and debris. The tall reach-in cooler fan (Char Grill side) soiled with dust. The wall behind the 3-compartment sink soiled with black accumulation. 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

Official record from Wake County Environmental Services, Oct 20, 2025 · Original Source

1 - Inspection

Feb 26, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 3-501.14 (A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14 (A); Priority; The cooling rate for a container of cooked chicken was too low to allow the food to reach 70F within two hours. Cooked 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 - The chicken was separated into smaller portions and moved into the freezer for rapid cooling for the rest of the cooling period; about half an hour.

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); Two containers in the warmer cabinet were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Foods were placed in the steamer for reheating.

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; Several container of TCS foods in the lowboy cooler and a couple containers of foods in the walk-in cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved into the walk-in cooler and lids were lifted on recently prepared foods to allow for cooling.

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; Core; Observed a container of cooling; cooked chicken and chopped tomatoes in the walk-in cooler with tight-fitted lids which slowed down cooling. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer. CDI - Chicken separated into smaller containers and placed in freezer for rapid cooling and lid of container for tomatoes lifted to assist in cooling. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; Rice cooker does not appear to be NSF/ANSI approved for restaurant use; the model no. SEJ-50000 is not listed on the NSF website for commercial use. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace rice cooker with a make/model that is certified for commercial restaurant use before the next inspection.

In plain English

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

More about cleaning or sanitizing problems

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

1 - Inspection

Jun 26, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed a package of cooked potatoes stored underneath boxes of raw ground beef 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 - Containers 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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed a bucket of sanitizer stored next to packages of single-use containers for to-go foods. Poisonous/toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service/single-use articles by: separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Sanitizer bucket moved to prevent contamination of to-go containers.

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

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Observed cooked meats cooling in the walk-in cooler with tight-fitting lids. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer. CDI - Lids lifted and shifted to allow for better heat transfer.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; When tested during the inspection; the concentration of the multi-quat sanitizer in the wiping cloth bucket was less than the minimum of 150ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer's use label and the NC Food Code. Replace sanitizer liquid.

In plain English

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

More about cleaning or sanitizing problems

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed a large number of food containers stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. REHS strongly recommends acquiring more shelving for storage of drying containers; the current amount of storage shelves cannot effectively store containers for air drying.

In plain English

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

More about equipment or utensil issues

Official record from Wake County Environmental Services, Jun 26, 2024 · Original Source

1 - Inspection

Nov 6, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 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; A few food containers had sticker residue and debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers 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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; A container of cooked pork was 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 food.

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 couple recently prepared TCS foods were holding above 41F in the Salsarita makeline cooler. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods were moved into walk-in cooler for cooling.

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. CDI - Containers separated 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 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 gaskets of the refrigerator on the Char Grill side and the gasket of the hotbox warmer on the Salsaritas side are damaged. Equipment components such as doors; seals; hinges; fasteners; etc. shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace these 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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Test papers for chemical sanitizer could not be located during the inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Another manager left to acquire test papers.

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 6, 2023 · Original Source