Restaurant · Wake County, NC

Chipotle #5858

Name: Chipotle #5858
Address: 3905 Capital Blvd, Wake County, NC

3905 Capital Blvd

Last inspected Aug 26, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

2 inspections

1 - Inspection

Aug 26, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer concentration shall be within 150-400ppm. - Observed heavy pink stain accumulation on the ice bin spout. Discussed the matter with the person in charge (PIC) - Observed 3 sani-buckets with Quat sanitizer concentration below 150 ppm. Corrected during inspection (CDI) - the sani-buckets were refilled with 200 ppm Quat sanitizer. 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 4-203.12 Temperature Measuring DevicesEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 Temperature Measuring Devices; Ambient Air and Water - Accuracy (Pf) - Observed 1 prep cooler with an ambient air thermometer not functioning and not installed where it can read the temperature. CDI - Replaced the ambient air thermometer.

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 4-602.13 Nonfood Contact Surfaces (C) Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed debris accumulation and stain accumulation in this area: front counterCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed debris accumulation and stain accumulation in this area: front counter; shelf under prep table; inside the raw chicken prep cooler. The hood stacks (above the grill area) have heavy grease buildup. Discussed the matter with PIC.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) - Observed shared dumpster with doors open. Discussed the matter with PIC.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed the operation floor with food debris that needs to be cleaned out periodically. Discussed the matter with PIC.

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, Aug 26, 2026 · Original Source

1 - Inspection

Apr 24, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 3-301.11(B) Do not contact exposed ready-to-eat (RTE) food with bare hands. Use suitable utensilsEmployee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B) Do not contact exposed ready-to-eat (RTE) food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P - Observed 1 food handler packing tortilla chips (RTE) with bare hands. Corrected during inspection (CDI) - the chips involved were removed from the public service. Employee retrain.

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 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer concentration shall be within 150-400ppm. - Observed 1 sani-bucket with quat sanitizer concentration below 150 ppm. Corrected during inspection (CDI) - the sani-bucket refilled with 200 ppm Quat sanitizer. All other sani-buckets and from the 3 comp sinkCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer concentration shall be within 150-400ppm. - Observed 1 sani-bucket with quat sanitizer concentration below 150 ppm. Corrected during inspection (CDI) - the sani-bucket refilled with 200 ppm Quat sanitizer. All other sani-buckets and from the 3 comp sink; the sanitizer complaint; first observation; no point at this time.

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) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P - Observed drive-thru service line: the diced chicken; grilled peppers/onions (fajita mix); and beans with a temperature below 135F. All other TCS food in the same hotwell with temperature compliant. CDI - the chicken; grilled peppers; onions; and beans involved were removed from the service line. Due to all other TCS hot-holding area complaints; the monitoring system is in place. First observation; no point at this time.

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) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed drive-thru service line: the cold holding items (chopped lettuce; red and green salsa; guacamole dip; and corn mix; 44F; 45F) are with temperatures above 41F. The air temperature of the cold unit read 44 F. CDI: the cold items involved were removed from the public service. The cold prep unit reset; air temp rechecked at 36F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed oil in a working container with no label. CDI - the label provided.

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

Official record from Wake County Environmental Services, Apr 24, 2026 · Original Source

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