Restaurant · Wake County, NC

El Paseo

Name: El Paseo
Address: 3027-113 Capital Blvd, Wake County, NC

3027-113 Capital Blvd

Last inspected Jul 6, 2026 · View Map ↗ · Compare ↗

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Score 96

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 6, 2026

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode 2-301.14 When to washHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to wash; Food handler shall wash hand when: (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P (G) When switching between working with raw FOOD and working with READY-TO-EAT (RTE) FOOD; P (H) Before donning gloves for working with FOOD; P and (I) After engaging in other activities that contaminate the hands. P - Observed 1 food handler changing gloves between switching tasks from handling 3-comp sink faucet; then donned a new glove without washing hands when about to enter handling RTE food; no product involved. Corrected during inspection (CDI) - the food handler was retrained and then washed her hands before donning new gloves.

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 problems

notedCode 7-204.11 Provide sanitizer at correct concentrationsChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Provide sanitizer at correct concentrations; diluting as required.-P. Chlorine sanitizer concentration shall be within 50-200ppm. - Observed 1 sani-bucket with a chlorine concentration higher than 200 ppm. CDI - the sani-bucket is diluted to a chlorine concentration of 100ppm. Educational provided.

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 3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Observed 3 salsas with different colors out of the original container/prepared in-houseFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Observed 3 salsas with different colors out of the original container/prepared in-house; stored in working containers with no labels. Educational provided. Due to salsa color differences that are easily distinguishable; the color code chart was discussed with the operation; otherwise; the common name of the food needs to be marked.

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 3-304.12 (B) In-use utensils for food that is not time/temperature control for safety (TCS) food must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed cups with no handles inside buckets of rice grain and dry beans. CDI the cups removedEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B) In-use utensils for food that is not time/temperature control for safety (TCS) food must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed cups with no handles inside buckets of rice grain and dry beans. CDI the cups removed; the scoop with handle provided.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed coffee filters stored outside the original protective package and with no other means to protect the coffee filters until used. CDI- the coffee filter is restored in a bag.

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 4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed multiple spatulas with melt handles that are not easily kept clean and some in poor repair. CDI - the spatulas involved were removed from the public service.

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 the shared dumpster door open. CDI - dumpster door closed. Repeat

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 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.12 Cleaning; Frequency and Restrictions (C) (A) Physical facilities shall be cleaned as often as necessary to keep them clean. - Cook line: observed some ceiling tiles made of absorbent material and with stains. Discussed the matter with the person in charge (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, Jul 6, 2026 · Original Source

1 - Inspection

Feb 20, 2026

Score 93.5

Official score: 93.5 · Understand this area’s scale

11 recorded violations

notedCode 3-301.11 Preventing Contamination from Hands (P) (Pf) (B) Do not contact exposed ready-to-eat food (RTE) 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 Preventing Contamination from Hands (P) (Pf) (B) Do not contact exposed ready-to-eat food (RTE) with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P - Observed a food employee handling the flatbread(homemade; cooked on the flattop grill) with their bare hands. CDI- the flatbread involved was removed from the public service; and employees were retrained to avoid bare-hand contact with RTE food.

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 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P). (d) Frozen; commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food. - Standing freezer: observed in-house frozen raw fish stored above commercial process products( potato strips; cooked tamales; and frozen vegetable mix). CDI - the storage arrangement to have in-house frozen raw fish stored below the commercial process products involved. Repeat

In plain English

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

More about other finding

notedCode —Cleaning 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 Chlorine sanitizer concentration shall be within 50-200ppm. - Observed 1 sanitizer bucket with a chlorine concentration of less than 50ppm. CDI - the sanitizer bucket refilled with chlorine sanitizer 50ppm.

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) 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 - Hard dry cheese (Salvadorean cheese) observed sat outside refrigeration condition (50F; within 3 hours). This item has the manufacturer's label " keep refrigerated below 38°F " and is; by definition; TCS food. PIC stated that the food employee stages this cheese at room temperature to achieve the proper texture when cut. CDI - the cheese was restored in the refrigeration unit. Discussed with PIC about minimizing the time TCS food is left out during the preparation step.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) - Standing cooler: Observed cooked rice made yesterday with no date mark. CDI - date mark on cooked rice to reflect yesterday. Repeat

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 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf - Observed 2 large deep pans of chopped cabbage mix with dressing (47F; no heat step) with temperature above 41F. The standing cooler is packed with food; preventing proper airflow for cooling. CDI - the cabbage involved transferring to smaller portions in smaller; shallower pans. Discussed with PIC cooling food in an ice bath before storing it in the standing fridge due to limited cooling space. First observation; no point at this time.

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 2 in-house fermenting pineapple vinegar( see general comment) in a container with no label. - Observed salt and sugar in a working container with no label. CDI 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

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C). Protect food from contamination sources not specifically noted by the code. - Observed food cans and a carton of oil stored under the prep sink (near an unshielded pipe). CDI - the food cans and the carton of oil were removed from under the sink.

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 —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. - Reach in cooler: Observed avocados with a sticker on them. Discussed the matter with PIC.

In plain English

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

More about other finding

notedCode 5-501.113(B) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. - Observed a dumpster with the door 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 dust accumulation on the ceiling and air vent above the food prep area. 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, Feb 20, 2026 · Original Source

1 - Inspection

Jun 18, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

13 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.

In plain English

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

More about other finding

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; A couple employee beverages stored on top of cooler holding food/bevereages. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection.

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 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; One pan stored as clean observed with a lot of food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dish returned for additional cleaning during inspection.

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) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: At the prep line; one container of cheese blocks overstacked in pan cold-holding at 45F; and half a hard boiled egg stored up on top of other pans in top section of the unit also too warm at 52F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Keep TCS foods below the fill line of the pans; and use separate lids for chucky foods like cheese blocks and whole eggs for improved cold-holding.

In plain English

More about food kept at an unsafe temperature

notedCode 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; Sanitizer concentration too high in sanitizer buckets and at 3-comp sink; tested at 500-600ppm chlorine. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer adjusted during inspection and retested to verify 50-200ppm.

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 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11; Priority Foundation; Dialtop thick-stem probe thermometer with high dimple off temperature by 6 degrees. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Thermometer recalibrated during inspection. 4-302.12; Priority Violation; Dialtop thick stem food probe thermometer with high dimple (so not appropriate for thin foods served here). A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. CDI- Educated PIC on requirement. PIC also has digital thermometers. Remove the dialtop 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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. 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. Add labeling to these items.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several live flying insects observed in kitchen (flies; moquitos; fruit fly). Observed the back door air curtain is not working. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; One pair of tongs hung on low oven handle where can brush up against pants. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Tongs moved during inspection.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Metal strainers stored as clean hanging down low into the dirty wash side of 3-comp sink; where exposed to splash contamination. Utensils stored as clean hanging down into meat prep sink area. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Strainers/utensils moved during inspection.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The back door air curtain is not working; with flying pests observed in the kitchen. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. 4-101.19; Core; Tongs with handle coating worn; with some of the coating missing; in use. One plastic lid cracked through to food surface stored as clean. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. CDI- PIC voluntarily discarded the damaged tongs and lid during inspection.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plug replaced.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. 6-201.11; Core; Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Floor tiles by 3-comp sink are damaged and missing. At the front handwashing sink; the caulk around the splash guards is pulling apart with down-in microbial soil. Repair/replace the floor tiles. Recaulk around the handwashing sink so smooth and cleanable.

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 18, 2025 · Original Source

1 - Inspection

Jan 9, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

7 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Food employee observed cracking raw shelled eggs; grabbing a clean plate and touching ready-to-eat food items without washing their hands. Another employee observed entering the kitchen from outside without washing their hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- education given; ready-to-eat food items touched were voluntarily discarded by PIC. The other employee was instructed to wash their hands by the 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 problems

notedCode 3-301.11Employee 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; Priority - [Repeat] On more than one occasion an employee was observed handling ready-to-eat (ready-to-serve) tortillas with bare hands...Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment...CDI by having worker discard bare-handed food items or reheating tortillas; etc.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority - Atol (corn chowder) made yesterday afternoon at around 1pm was still at 47-48F in middle parts after more than 6 hours. Pupusa dough (made with mozzarella; feta and sometimes vegetables) made yesterday wa holding between 53-55F in the reach-in cooler...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding food items. NOTE: Use cooling logs to track proper cooling of this food.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - Atol (corn chowder) cooled in a large covered container did not cool fast enough to meet time temperature cooling parameters (see Item #20 above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; adding ice as ingredient; using rapid cooling equipment (freezer; ice paddles/wands); arranging in equipment for maximum heat transfer; and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by educating PIC of requirement and voluntarily discarding atol.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ); Priority Foundation; Frozen chicken was observed sitting in stagnant water in the prep sink. Use approved thawing methods. CDI- chicken was thawed properly by submerging under cool running water.

In plain English

More about food kept at an unsafe temperature

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; The prep sink in the kitchen has water leaking around the faucet when turned on. Maintain a plumbing system in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; [Repeat] Ceiling vents/grates and panels in kitchen area were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures above.

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 9, 2025 · Original Source

1 - Inspection

Jun 17, 2024

Score 93

Official score: 93 · Understand this area’s scale

8 recorded violations

criticalCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Employee observed washing her hands in the prep sink upfront on more than one occasion throughout the inspection. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- education given and employee instructed to wash her hands at the handwashing sinks only.; 2-301.14; Priority; Food employee observed handling raw shelled eggs and then proceeded to grab other ready-to-eat food items to prepare another dish without handwashing. Hands shall be washed when switching between working with raw food and working with ready-to-eat food. CDI- education given and employee washed their hands.

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 problems

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwashing sink observed with food debris inside resulting in a slow draining sink. A handwashing sink may not be used for purposes other than handwashing. CDI- sink was cleaned out.

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 problems

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer at the 3-compartment sink was 10ppm. Chlorine sanitizer shall have a concentration between 50-100ppm. CDI- more bleach added to sanitizer and tested at 50ppm.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; [Repeat] Many ready-to-eat (RTE) TCS* foods in kitchen refrigerator and freezer kept more than 24 hours had no dates...Ready-to-eat TCS* foods kept more than 24 hours shall have dates; marking with preparation date or use-by date (or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; [Repeat] Containers of salsas; dressings; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; [Repeat] A few refrigerators and storage areas had peeling and rusty shelves...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; [Repeat] Ceiling vents/grates and panels in kitchen and dining area were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures above.; 6-501.11; Core; [Repeat] Several holes were in kitchen and dining area walls...Physical facilities shall be kept in good repair...Seal wall holes.

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; [Repeat] In kitchen; employees jackets and purses were stored above or near clean equipment; containers of food and on top of bag of food...Lockers or other suitable facilities shall be designated for personal clothing and other effects...Provide designated areas for personal items stated above.

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, Jun 17, 2024 · Original Source

1 - Inspection

Feb 15, 2024

Score 90

Official score: 90 · Understand this area’s scale

14 recorded violations

criticalCode 3-301.11Employee 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; Priority - Multiple times observed workers handle ready-to-eat (ready-to-serve) tortillas; lettuce; cheese; etc. with bare hands...Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment...CDI by having worker discard bare-hand handled lettuce and reheating tortillas; etc.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority - In freezers; many repackaged raw meats/fish were stored above ready-to-eat foods...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation - Some soiled knives were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority - Cooling curtido (marinated cooked cut cabbage/carrots) was still at 50F in middle parts after more than 6 hours...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding curtido. NOTE: Use cooling logs to track proper cooling of this food.

In plain English

More about food kept at an unsafe temperature

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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - Many ready-to-eat (RTE) TCS* foods in kitchen refrigerator and freezer kept more than 24 hours had no dates...Ready-to-eat TCS* foods kept more than 24 hours shall have dates; marking with preparation date or use-by date (or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - Curtido (cooked cabbage/carrots) cooled in covered container with 15-18 inch food depth) and did not cool fast enough to meet time temperature cooling parameters (see Item #20 above)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; adding ice as ingredient; using rapid cooling equipment (freezer; ice paddles/wands); arranging in equipment for maximum heat transfer; and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by educating PIC of requirement and voluntarily discarding curtido.

In plain English

More about food kept at an unsafe temperature

majorCode 4-502.11(B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11(B); Priority Foundation - One dial top metal stemmed food thermometers read 45F when calibrated in ice-water bath...Metal stemmed food thermometers shall be calibrated to ensure their accuracy...CDI by removing this thermometer from service. Another accurate thermometer was available.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Containers of salsas; dressings; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - A few moist wiping cloths were on counter tops and one soiled cloth was hanging on employee apron. One bucket of cloth sanitizer had too many cloths that were not submerged in sanitizer; and one sanitizer bucket had soap in it...Moist or soiled wiping cloths shall be kept down inside approved clean sanitizer between uses...Store wiping cloths as stated above--not on employees' aprons. Do not add soapy to wiping cloth sanitizer solution.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core - A few refrigerators and storage areas had peeling and rusty shelves...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core - One trash dumpster drain had no plug...Trash and recycling receptacle drains shall have plugs in place...Replace missing drain plug.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - Ceiling vents/grates and panels in kitchen and dining area were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures above.; 6-501.11; Core - Several holes were in kitchen and dining area walls...Physical facilities shall be kept in good repair...Seal wall holes.

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 - In kitchen; employees jackets and purses were stored above or near clean equipment; containers of food and on top of bag of food...Lockers or other suitable facilities shall be designated for personal clothing and other effects...Provide designated areas for personal items stated above.

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, Feb 15, 2024 · Original Source