Restaurant · Wake County, NC

Chuy's #72

Name: Chuy's #72
Address: 1035 Parkside Main St, Wake County, NC

1035 Parkside Main St

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

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Score 98

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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

7 inspections

1 - Inspection

Jun 26, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Cheese shredder; stored as clean; had accumulations of food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Shredder cleaned.

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 FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cooked vegetables (hatch) were maintained below 135F on left steam table. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Veggies were sent to steamer and reheated to 180F.

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 3-501.15 Cooling Methods (Pf) Pan of cooked peppers were cooling with a tight-fitting lid within walk-in cooler Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lids removed and food allowed to cool. Repeat violationFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Pan of cooked peppers were cooling with a tight-fitting lid within walk-in cooler Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lids removed and food allowed to cool. Repeat violation; half-points deducted due to continued improvements in cooling methods.

In plain English

More about food kept at an unsafe temperature

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Prep coolers had accumulation of black residues on door panel where gaskets contact the cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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 26, 2026 · Original Source

1 - Inspection

Oct 23, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Creamy jalapeno salsa was cooling with tight fitting lids within prep coolers. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lids removed and food allowed to cool in walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth bucket had a quaternary ammonia sanitizing solution concentration below 150 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. Bucket was remade and tested to be 150 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

Official record from Wake County Environmental Services, Oct 23, 2025 · Original Source

1 - Inspection

Jun 11, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-703.11(B) After being cleaned in a mechanical dish machineCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11(B) After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer (P). Maximum temperature on the thermometer during the first test was registered at 155F due to crowding at the end of the dish machine. Dish machine was retested without fewer trays of dishes and had a temperature of 165F. Ensure that dishes and utensils are not crowded or pulled too early during the final rinse step of the dish machine. Zero points deducted.

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 FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cooked beans were maintained below 135F within the tall hot box. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Beans were voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 11, 2025 · Original Source

1 - Inspection

Jan 21, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.15 Cooling Methods (Pf) Prepared salsa was cooling in metal container with shallow ice bath. Salsa had a temperature range of 86-130F (sides of container and middle of containerFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Prepared salsa was cooling in metal container with shallow ice bath. Salsa had a temperature range of 86-130F (sides of container and middle of container; respectively) after one hour of cooling. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: More ice was added to the ice bath and container will be stirred more frequently.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jan 21, 2025 · Original Source

1 - Inspection

Aug 9, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were stored with twoels draped over the sides of the bucket. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution (quat sanitizer 200-400ppm). Store cloths within sanitizing solutions.

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 9, 2024 · Original Source

1 - Inspection

Jan 23, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

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; Observed that several TCS foods were above 41F in the small prep cooler (chicken&cheese burritos; nuggets); and in the drawer unit cooler under the grill (raw chicken; shredded cheese; burgers). Small cooler was unplugged. Drawer unit cooler ambient air was above 45F. TCS food (time/temperature control for safety food) shall be maintained cold at 41F or below. CDI - from both coolers TCS foods were moved to walk-in cooler (stored in the coolers for less than 4 hours). The small prep line cooler ambient air dropped to 35F in thirty minutes after plugging in. PIC will call a technician to repair the drawer unit cooler.

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; Wet wiping clothes were stored in the buckets of quat sanitizer that were below 50ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution (quat sanitizer 200-400ppm). Keep wet wiping clothes in a buckets of proper strength sanitizer.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed dust residue behind the containers in flip top cooler (serving station). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the flip top cooler.

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 23, 2024 · Original Source

1 - Inspection

Oct 25, 2023

Score 99

Official score: 99 · Understand this area’s scale

3 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; Found can opener that had small amount of residue on the blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC moved it to dishroom for rewashing.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Found a spray bottle of bleach water that was not labeled with the name of the product. 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 - labeled by PIC 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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces 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, Oct 25, 2023 · Original Source