Restaurant · Wake County, NC

Guasaca Arepa Salsa Grill

Name: Guasaca Arepa Salsa Grill
Address: 9918 Chapel Hill Rd, Wake County, NC

9918 Chapel Hill Rd

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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

6 inspections

1 - Inspection

Jul 16, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No soap available at handsink next to ice machine. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap.Soap refilled. 6-301.12; Priority Foundation; No paper towels at hand sink next to ice machine. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Towels replaced. . 5-205.11; Priority Foundation; Observed two clean fryer backets stored inside hand sink next to grill. Observed metal pan of water stored inside hand sink across from the steam table. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Items removed.

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

Proper cooking time & temperatures

Inspector’s notes

3-401.11(A)(1)(b): Observed salmon cooked to 131F. Raw fish must be cooked to an internal temperature of 145°F. Item reheated to 178F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed black beans; chicken pepper mix; onions; chicken; steak; crispy chicken holding below 135F. TCS foods shall be held at 135F or greater. Items discarded or reheated above 165F. Violation noted on 3 consecutive inspections.

In plain English

More about food kept at an unsafe temperature

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; Observed sour cream and chimichurri sauce holding above 41F. TCS food shall be held at 41F or below. Items discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed vacuum sealed raw tuna thawing in reach in cooler without air flow. Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1)Prior to its thawing under refrigeration. (2) Prior to; or Immediately upon completion of; its thawing using procedures . Open vacuum packaging when thawing fish to introduce air to eliminate the risk for anaerobic bacteria to replicate. Thawing packages opened during inspection. 3-501.13 ; Priority Foundation; Observed bags of raw chicken sitting in pans of standing water inside food prep sink. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Item cooked.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 16, 2026 · Original Source

1 - Inspection

Feb 6, 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; Observed dried food debris on knives and green cutting board stored as clean on magnet above prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 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

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed two pans of beef cubes; shredded chicken; and grilled chicken. Low water observed inside steam table TCS foods shall be held at 135F or greater. Items reheated above 165F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

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; Thick dust present in oven vent on the line and ceiling vents. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 6, 2026 · Original Source

1 - Inspection

Jul 8, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed beef cubes and chicken pepper mix holding inside warmer not turned on. TCS foods shall be held at 135F or greater. Items reheated.

In plain English

More about food kept at an unsafe temperature

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; Observed black beans marinated chicken; guasaca; mustard sauce; holding above 41F. Observed ambient air inside unit 50F. TCS food shall be held at 41F or below. Items discarded. EHS will return to verify unit temps.

In plain English

More about food kept at an unsafe temperature

notedCode 8-103.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12; Priority; Observed open packages of vacuum sealed cooked black beans with pack date 6/26/25 and use by date 7/2/25. preparation dates 6/27/24 and 6/25/26 held inside reach in and walk in cooler. Items discarded.Maintain and provide to the regulatory authority; upon request; records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points; Pf (2) Monitoring of the critical control points; Pf (3) Verification of the effectiveness of the operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. All vacuum sealed product shall be discarded by the use by date.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed breaded crispy chicken cooling inside walk in cooler while tighlty covered. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

majorCode 4-203.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12; Priority Foundation; Ambient air thermometer reads 25F inside reach in unit where TCS food are holding above 41F. Observed ambient air inside unit 50F. Ambient air and water temperature measuring device that are scaled only in Fahrenheit shall be accurate to ±3oF in the intended range of use. Obtain new thermometer for reach in unit.

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, Jul 8, 2025 · Original Source

1 - Inspection

Jan 2, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Observed employee beverage stored next to sleeves of single use cups. 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- item removed.

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed black residue white ice machine baffle. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager emptied ice and detail cleaned machine 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 8-103.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12; Priority; Observed open packages of vacuum sealed chicken; beef; black beans; green sauce; red sauce with expiration dates 12/29/24 through 1/1/25; held inside reach in and walk in cooler. Maintain and provide to the regulatory authority; upon request; records specified and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points; Pf (2) Monitoring of the critical control points; Pf (3) Verification of the effectiveness of the operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. All vacuum sealed product shall be discarded by the use by date. Items discarded.

In plain English

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

More about other finding

notedCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; Observed digital thermometer reading 37.5F while held in an ice bath. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. New; accurate thermometer provided 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 6-501.12 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Core; Observed a buildup of dust inside ceiling vent above 3 comp sink. Observed debris on wall along back exit door. Physical facilities shall be cleaned as often as necessary to keep them clean.

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 2, 2025 · Original Source

1 - Inspection

May 29, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee gloves were not removed and hands were not washed after going from make line to walk in cooler. Hands shall be washed after engaging in activities that contaminate the hands. CDI: Gloves removed and hands were washed. Educational moment. Ensure that employee hands are washed when there is a change in task.

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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Lettuce and spring mix on salad cold well were maintained above 41F due to unit not being powered on. Multiple single-service containers of salsa had temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Salsa moved to prep cooler to cool to 41F. Lettuce and spring mix voluntarily discarded and cold well unit was powered on.

In plain English

More about food kept at an unsafe temperature

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; Make line hood had grease drippings. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean hood.

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, May 29, 2024 · Original Source

1 - Inspection

Oct 25, 2023

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode 8-103.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12; Priority; 24 bags of reduced oxygen packaged (ROP) salsa; 2 bags of ROP black eyed peas; and 1 bag of ROP shredded beef were maintained beyond 7 days (date range from 10/07/2023 to 10/24/2023). Person in charge was unable to display that salsa were non-TCS. Facility HACCP plan states food shall only be maintained for 7 days from preparation. The permit holder shall comply with the HACCP plans and procedures that are submitted and approved as a basis for the modification or waiver. CDI: Bags of prepared food were voluntarily discarded.

In plain English

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

More about other finding

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Multiple large containers of chicken were cooling with tightly wrapped coverings. Cooling shall be accomplished by placing the food in shallow pans; separating the food into smaller portions; and loosely or completely uncovering the food. CDI: Coverings were removed on all pans.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Some bottles of oil and lemon juice were not labeled. Except food that can be readily and unmistakably recognized; working containers holding food shall be labeled with the common name of the food. Ensure all food bottles are 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

minorCode 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; Multiple clean containers in dish storage area were stacked while wet. Clean equipment shall be stored in a self-draining position to allow air drying. Store containers to allow air drying.