Restaurant · Wake County, NC

Chios Rotisserie

Name: Chios Rotisserie
Address: 2656 Timber Dr, Wake County, NC

2656 Timber Dr

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

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Score 98

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

The full inspection history

6 inspections

1 - Inspection

Jul 14, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 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) The Quat sanitizer was well below 150 parts per million concentration. Check the sanitizer solution to ensure the correct amount is being used. CDI... The sanitizer was corrected to 200 parts per million.

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)(B) and (D) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination. Clean dishes were stored in containers that needed to be cleaned. Clean dishes must be stored in a clean location.

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) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing (A)Except as specified in par. (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination Single service items were stored with the food contact portion facing up. Store single-service items with the food contact portion facing down.

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, Jul 14, 2026 · Original Source

1 - Inspection

Jan 20, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode —Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-602.11 Food Labels (Pf) There were some dry food items that were not properly labeled. All foods that are not easy to recognize such as beans and pasta must be labeled. The foods must be labeled with the common name of the item in the container. CDI.. The food items were labeled during the 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 problems

minorCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) Cinnamon Sugar and some pastry items were left uncovered. All food items must be stored in a manner to prevent contamination. CDI.. The items were covered during the inspection.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4-903.11(A)(C) Some of the single-service items were stored with the food contact portion facing up. Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) Some of the single-service items were stored with the food contact portion facing up. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above 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

Official record from Wake County Environmental Services, Jan 20, 2026 · Original Source

1 - Inspection

Apr 3, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114- Noted Quat sanitizer reading below 200 ppm in sanitizing vat while employee was actively washing dishes. Facility must maintain sanitizer at correct concentrations when being used to sanitize. Quat sanitizer must be between 200-400 ppm while in use. CDI-EHS provided education during inspection. Noted sanitizer remixed to 200 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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)-In the door reach in cooler; found a container of cooked navy beans and cooked corn missing date marking labels. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Noted items properly labeled.

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)(C) Noted a few boxes of single-service containers being stored on the floor near the back of the facility. Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) Noted a few boxes of single-service containers being stored on the floor near the back of the facility. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above 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

Official record from Wake County Environmental Services, Apr 3, 2025 · Original Source

1 - Inspection

Nov 14, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority: Raw ground beef and raw chicken were stored above ready-to eat pasta and limes in the walk-in cooler. Ensure raw animal proteins are stored below ready-to-eat food items to avoid the risk of contamination. Use storage guidance sticker posted in walk-in cooler for reference when needed. CDI- Noted items rearranged.

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) In the hot hold cabinetFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) In the hot hold cabinet; noted rotisserie chicken was measuring between 119-128 F. Also noted beef empanadas were temping at 130 F in the hot hold display case. Maintain TCS foods in hot holding at 135F or above. CDI- items reheated to 165 and placed back into hot holding. Temperature adjusted on both hot holding units.

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 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Noted Quat sanitizer reading above 400 ppm in the sani-bucket. Maintain Quat sanitizer 200-400 ppm while use. Sanitizer above the required concentration range can become a chemical hazard. CDI- Quat sanitizer remixed to 200 ppm.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed a bag of flour and a container milk caramel spread stored on the floor near the back of the prep area. Keep all food items at least 6 inches off the floor in a clean; dry location.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Nov 14, 2024 · Original Source

1 - Inspection

May 29, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority Foundation; Observed an accumulation of residue build-up along the can opener blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: At any time during the operation when contamination may have occurred. CDI-Person in charge instructed employee to reclean.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Noted chicken filling originally cooling in a insufficient ice bath. Food shall cooled in rapid cooling equipment uncovered or loosely covered. Quickly cool foods. Use methods such as open/vented shallow pans; large monitored ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC transferred TCS items into reach in freezer.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation. Upon arrival; observed a bowl of raw pork shoulder thawing at room temperature. Thawing shall take place under running water of not more than 70F; under refrigeration; or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI-noted items relocated to the walk in cooler to thaw. CDI- Noted food item relocated to walk in cooler.

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; Noted label have worn off the squeeze bottles of soy and hot sauce. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; 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. Relabel noted squeeze bottles.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Noted bags of jasmine stored on the floor near the back of the prep area. Keep all food items at least 6 inches off the floor in a clean; dry location.

In plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Noted Quat sanitizer reading below 200 ppm for the sanitizer buckets throughout the prep kitchen. Maintain Quat sanitizer solution between 200-400 ppm during time of use. CDI- Quat remixed to 200ppm.

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 29, 2024 · Original Source

1 - Inspection

Feb 5, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Noted paper towels missing from the front end handwashing sink. Keep all handwashing sinks fully stocked with soaps and paper towels. CDI- Items replaced 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

Food separated & protected

Inspector’s notes

3-302.11; Priority; Upon arrival noted; raw beef stored above a container of cooked chicken salad in the walk-in cooler. Ensure raw animal proteins are stored below ready-to-eat food items to avoid the risk of contamination. CDI- Noted items rearranged. CDI- Items rearranged.

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; Noted chicken and beef empanadas were temping between 76-89 F in the front end hot hold display case. TCS items must be maintained at 135 F or above for hot holding. CDI- Noted items discarded.

In plain English

More about food kept at an unsafe temperature

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 utensil storage racks in the back are beginning to show signs of rust. Discussed replacing noted storage racks. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Noted an accumulation of residue build-up on the storage racks near the 3-comp sink. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 5, 2024 · Original Source