Restaurant · Wake County, NC

El Chapin

Name: El Chapin
Address: 109 Capcom Avenue, Wake County, NC

109 Capcom Avenue

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

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Score 95

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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

Sep 21, 2026

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The person in charge is not a certified food protection manager. The PIC must be a certified food protection manager. Employee with CFPM showed up during today's visit. CDI- A list of ANSI approved CFPM classes is available at wake.gov/food. *Points will be deducted on future inspections if violation continues to occur.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer concentration in main dish machine tested at 0ppm chlorine after several cycles. Bulk container was low and facility did not have an extra bulk container to switch out on site- next delivery will be tomorrow. Chlorine sanitizer shall maintain a concentration between 50- 200ppm chlorine. VR- EHS will return to verify that this item has been corrected. Until then; facility has agreed to sanitize all equipment and utensils in the 3-compartment sink basin.

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)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; (1)Front display case holding prepared foods above 41F (see temperature chart). TCS foods were placed in this unit this morning and were slowly rising in temperature. Ambient air temperature of case was 48F-50F. (2)TCS foods in salsa bar on ice holding above 41F. Ice was only coming in contact with the bottom of food containers. Except during preparation; cooking; or cooling; or when TPHC is used TCS food shall be maintained at 41F or less. CDI- Since food was recently placed in these units; food from display case was returned to the walk-in cooler and proper ice bath was made for items in the salsa bar. **EHS will still be returning to verify this display case has been repaired and capable of holding food below 41F.

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

majorCode 3-501.17(A)(B)(D)Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17(A)(B)(D); Priority Foundation; Several TCS foods in the prep coolers on the makeline were labeled for an 8 day shelf life. Refrigerated; ready-to-eat; TCS food prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the food shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. VR- EHS will return to verify datemarking system is corrected. 3-501.18; Priority; Pupusa lopoco (9/11) and pupusa pollo (9/10) in walk-in cooler found holding longer than 7 days. A food requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- Food was 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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Interior of prep cooler on the makeline has a significant accumulation of water pooling. Cleaning is needed on exterior of equipment and shelving throughout the makeline. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Remove water frequently to where it does not build up. Clean areas mentioned.

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

Jan 14, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; Raw shell eggs were stored on shelf above chicken soup and other ready-to-eat products. Raw animal foods such as shell eggs; beef; fish; lamb; pork; and poultry shall be stored according to their final cook temperature during storage; preparation; holding; and display to prevent cross-contamination. CDI- Raw shell eggs were relocated.

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)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Rice (97F-112F) in hot holding unit was holding below 135F. This was the only hot food found holding at an incorrect temperature. Maintain TCS foods in hot holding at 135F or above. CDI- Rice was reheated to a temperature above 165F.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; One chemical spray bottle was not labeled. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottle was labeled. 7-202.12; Priority; Orthene Fire And Killer found in establishment with label stating "For outdoor home use only". Poisonous or toxic materials shall be used per manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI- Product was removed from the establishment.

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 4-901.11(B)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(B); Core; Clean food containers were briefly being cloth dried by employee. After cleaning and sanitizing; equipment and utensils may not be cloth dried. Ensure clean containers are air dried.

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 4-101.17Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.17; Core; Wooden spoons found stored above the 3-compartment sink appear to be made out of bamboo. Some spoons are visibly no longer in good repair. Wood and wood wicker may not be used as a food-contact surface. Remove wooden spoon from kitchen.

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 14, 2026 · Original Source

1 - Inspection

Apr 8, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; Raw shell eggs were stored above cooked chicken. Raw animal foods such as shell eggs; beef; fish; lamb; pork; and poultry shall be stored according to their final cook temperature during storage; preparation; holding; and display to prevent cross-contamination. CDI- Chicken was moved to cooked food area.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 7-206.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-206.11; Priority; Raid ant spray was found in the chemical storage area. Pesticides shall state "for restaurant use" on the manufacturer's label. CDI - Bug spray was voluntarily discarded.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; A small container of salt by the cook-line was not labeled. Containers storing food ingredients/foods that have been removed from their original packaging shall be labeled with the common name of the food ingredient/food. CDI -Container was 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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Chlorine based sanitizer tested at less than 25ppm in the sanitizer bucket. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Bleach was added until sanitizer tested between 50-100 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

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; The fan guards on the evaporator in the walk-in cooler have a slight buildup of residue. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI - Clean the fan guards more frequently.

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, Apr 8, 2025 · Original Source

1 - Inspection

Sep 16, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 6-301.12 Hand Drying Provision (Pf) The papertowel dispenser at the handwashing sink in the display cooler area was empty. Handwashing sinks shall be supplied with individualHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) The papertowel dispenser at the handwashing sink in the display cooler area was empty. Handwashing sinks shall be supplied with individual; disposable towels or a hand drying device. CDI - The papertowel dispenser was replenished.

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

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C) Two knives are stored in between the prep coolers. During pauses in food preparation; utensils shall be stored on a clean portion of the food preparation table or cooking equipment if the utensil is frequently cleaned and sanitized... Store utensils in food with the handle above the food or another surface that you can easily determine whether or not it is clean. **Points not taken due this being a different violation under the same rule.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)Coffee filters were stored unwrapped and uncovered. Single service/use articles shall be stored in their original protective packaging or in a manner that keeps them protected from contamination until used. Ensure coffee filters are kept in their packaging or a container with a lid.

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, Sep 16, 2024 · Original Source

1 - Inspection

May 16, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The chlorine sanitizer at the dish machine tested at 25ppm. Chlorine based sanitizer shall maintain a chlorine concentration between 50-200ppm. CDI - The stopper was blocking a portion of the tube; once adjusted the sanitizer tested between 100-200 ppm. PIC will continue to educate various staff that work in the dish area to ensure testing and monitoring of the dish machine is occurring on a daily basis. *Points not increased due to new employee being assigned to dishes and resolving issue on his own.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A spoon was laying in the garlic that was stored in the cooling drawers at the range. Utensils being stored in foods shall be stored with the handle above the food. CDI- Spoon was removed. **Points not increased due this being a different violation under the same rule.

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 screw on the knob for turning the hot water on and off at the handwashing sink near the veggie prep sink is loose making it difficult to turn the knob on and off. All equipment shall be maintained in good repair. Repair knob.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; An employee's water bottle was stored on the prep table in the baking section; an used apron was stored on one of ingredient containers in the baking section and an employee's hat was on the shelf above the prep surface in the cookline area. Employee food/drinks (personal items) shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Some items were voluntarily removed.

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

Official record from Wake County Environmental Services, May 16, 2024 · Original Source

1 - Inspection

Jan 2, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The chlorine sanitizer at the dish machine in the kitchen tested at 0 ppm. Chlorine based sanitizer shall be maintained between 50-200ppm. PIC states dish machine is not in use - 3 comp sink is being used for dishwashing. CDI- Dishwater tested at 112F and sanitizer tested at 100ppm; however inspector is not sure that the demand for clean dishes/utensils can be continuously met without use of the dishmachine. A follow up visit will be made to ensure dish machine has been repaired.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Two containers of unopened milk and one open container of milk dated 12/24 were in the counter cooler. Food shall be discarded when it exceeds the time and temperature combination of being held at 41F for more than 7 days. CDI- Milk was 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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Meat was being thawed at the prep sink without being fully covered/submerged in water. Thawing shall be accomplished using methods such as placing food under refrigeration; as part of the cooking process or under continously running water that does not temp above 70F while completely submerged in water. CDI - Meat was put in a container so that it could be fully submerged.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A bowl was stored on top of a dry beans container; PIC confirmed it is being used for a scoop. Utensils being used in foods shall have a handle. CDI- Bowl was removed and replaced with a measuring cup.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Coffee filters were stored uncovered/unwrapped. Single service/use articles shall be stored in their original protective manager or in a manner that prevents them from becoming contaminated until used. CDI - Coffee filters were put in a food grade bag.