Restaurant · Wake County, NC

Estampa Gaucha

Name: Estampa Gaucha
Address: 3931 Macaw St, Wake County, NC

3931 Macaw St

Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

4 inspections

1 - Inspection

Jul 15, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; A few large; clear plastic containers stored as clean soiled with old sticker residue. Stickers shall be removed prior to the cleaning process. CDI - Stickers removed and containers to be thoroughly re-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)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Mashed potatoes holding less than 135 F. Refer to temperature chart. If held hot; TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Mashed potatoes voluntarily discarded.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; All salad bar/buffet foods are stored on TPHC (Time as a Public Health Control) for up to 4 hours. No time recorded to indicate when foods were placed on time control today; 7/15/2026. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Times known and added by employee. Ensure TPHC logs are maintained as required.

In plain English

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

More about other finding

notedCode 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; All lowboy cooler gaskets soiled with food and debris. Microwave interior (back prep area near ice machines) soiled with debris. Glass hot hold unit interior (expo area) soiled with food and debris. The bottom interior of the tall glass reach-in cooler soiled with food and debris. Exterior surfaces of the mashed potato mixer and the polenta machine soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency of the items mentioned 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, Jul 15, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; The front handwashing sink near the grill area blocked by two trashcans. The handwashing sink in the dish washing area blocked by a large sanitizer container and a container of bowls. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Items moved for accessibility.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The large ice machine baffle underside soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

notedCode 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11; Core; Utensils in the back prep area stored with the food-contact surface exposed. Store with the handles up (food-contact surface facing down) to prevent contamination of lip-contact surfaces.

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 4-303.11Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-303.11; Priority Foundation; No prepared sanitizer available. Chemical sanitizers shall be provided and available for use during all hours of operation. CDI - Sanitizer prepared.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; All lowboy cooler interiors (gaskets; flooring; ceiling; shelving; etc.) soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.

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, Dec 16, 2025 · Original Source

1 - Inspection

Mar 26, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed mold on some strawberries in the walk-in cooler. Food shall be safe for consumption; unadulterated; and honestly presented. CDI - PIC voluntarily discarded fruit.

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 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; Observed raw chicken stored over raw lamb in the walk-in cooler and observed raw chicken touching raw beef in the lowboy cooler. Food shall be protected from cross contamination during storage; holding; preparation; and display by: separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry unless combined as ingredients. CDI - Meats were rearranged in the walk-in cooler and raw beef contaminated by chicken was voluntarily discarded.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Mar 26, 2025 · Original Source

1 - Inspection

Jul 16, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed containers of sanitizer buckets stored on prep areas and at prep sinks. Poisonous/toxic materials shall be stored so that they cannot contaminate food; equipment; utensils; linens; and single-service and single-use articles by: separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area not above the mentioned items. CDI - Sanitizer buckets relocated.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed cooling pasta and black beans stored in tightly sealed; deep containers. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing food in shallow pans; separating the food into smaller/thinner portions; using rapid cooling equipment; using containers that facilitate heat transfer; or other effective methods. CDI - Lids lifted to allow for better cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed ice dripping onto boxes of food in the walk-in freezer. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move foods away from ice drip.

In plain English

More about food not protected from contamination

minorCode 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; Employee bathroom does not have a lid for garbage can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add covered receptacle to bathroom.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed garbage bags on the ground and debris buildup inside the dumpster enclosure. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Clean dumpster enclosure.

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, Jul 16, 2024 · Original Source