1 - Inspection
Jul 6, 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 6, 2026 · Original Source
Restaurant · Wake County, NC
Che Empanadas @ T Co
500-115 E Davie St
Last inspected Jul 6, 2026 · View Map ↗ · Compare ↗
Score 100
Get the next inspection, free.
We'll email you when Che Empanadas @ T Co 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
8 inspections1 - Inspection
Feb 23, 2026
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
notedCode 3-302.11 (A)(2) PriorityOther
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Priority; Raw hamburger stored next to hotdogs in the upright refrigerator. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI-The PIC hotdogs were placed above the hamburger once REHS discussed raw meat storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, Feb 23, 2026 · Original Source
1 - Inspection
Oct 30, 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 30, 2025 · Original Source
1 - Inspection
Jun 17, 2025
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
notedCode 5-205.11 (A)Priority foundationHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A)Priority foundation; Metal racks are blocking access to a hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The metal racks were moved away from the hand sink once REHS spoke to 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.
More about handwashing problemsOfficial record from Wake County Environmental Services, Jun 17, 2025 · Original Source
1 - Inspection
Jan 24, 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, Jan 24, 2025 · Original Source
1 - Inspection
Sep 17, 2024
Score 99.5
Official score: 99.5 · Understand this area’s scale
2 recorded violations
majorCode —Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
The handwashing sink near the stove was blocked with a speed rack. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI. .The speed rack was moved away from the 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.
More about handwashing problemsmajorCode —Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
There was no Quat test strips on hand at the time of the inspection. A test kit or other device that accurately measures the concentration of the sanitizer solution must be provided. A return visit will be made to see if the item has been corrected.
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 problemsOfficial record from Wake County Environmental Services, Sep 17, 2024 · Original Source
1 - Inspection
Mar 14, 2024
Score 100
Official score: 100 · Understand this area’s scale
2 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; Just one large plastic bin stored as clean with sticker remaining. CDI- Bin returned to sink for additional cleaning. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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 problemsminorCode 6-501.110Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee jacket stored on pallet of dry goods at start of inspection. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. CDI- Jacket disappeared shortly thereafter.
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 issuesOfficial record from Wake County Environmental Services, Mar 14, 2024 · Original Source
1 - Inspection
Jan 23, 2024
Score 100
Official score: 100 · Understand this area’s scale
4 recorded violations
majorCode 3-501.17Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation; Date-Marking missing on opened jug of milk. PIC states milk was opened yesterday. Unable to determine in still within 24-hr of opening. . Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Date-mark of date opened added during inspection.
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 problemsminorCode 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer spray in front service area concentration too low; measured at 0ppm chlorine. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer returned to kitchen to be remade. PIC verified this sanitizer just used for front counter; not kitchen spaces.
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 problemsminorCode 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; One stack of unwrapped; uncovered; single-service food containers stored food-side up. Stack located directly under clean solid ceiling surface. 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. CDI- Stack wrapped during inspection. [REPEAT]
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 issuesminorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; In shared space enclosed trash area; floors and stairs with greasy residue accumulation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. A deep cleaning of this area needed; then maintain clean.
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 problemsOfficial record from Wake County Environmental Services, Jan 23, 2024 · Original Source