Restaurant · Wake County, NC

Gym Tacos

Name: Gym Tacos
Address: 3701 Hillsborough St, Wake County, NC

3701 Hillsborough St

Last inspected Jul 29, 2026 · View Map ↗ · Compare ↗

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Score 94

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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 29, 2026

Score 94

Official score: 94 · Understand this area’s scale

12 recorded violations

notedCode —Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11(A-P) - PIC Duties - Pf O)EMPLOYEES informed of illness reporting requirements -Observation: Person in Charge (PIC) could not inform illness reporting requirements and it didn’t have any documentation. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) provided Health Employee Policy to Person in Charge (PIC) and corrected through education.

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

notedCode REPEAT 2-501.11 A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

REPEAT 2-501.11 A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. Pf -Observation: written procedure for vomiting and diarrhea cleanup was not available. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) handed the printed written procedure to Person in Charge (PIC).

In plain English

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

More about other finding

notedCode 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: hand wash sink was being used by food employee to dump bucket sanitizer on itHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: hand wash sink was being used by food employee to dump bucket sanitizer on it; and to hang single-use cup’s grabber. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily washed; rinsed; and sanitized hand wash sink and removed single-use cup’s grabber from the hand wash sink.

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 separated & protected

Inspector’s notes

3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD. -Observation: raw shrimp was being stored on top of cooked chicken in drawer cooler. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed shrimp in the bottom and cooked chicken on top.

In plain English

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

More about other finding

notedCode 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (3)Solid; self-closing; tight-fitting doors. -Observation: kitchen’s exit door located near walk-in cooler was not self-closing. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: bucket with QUAT sanitizer was reading below 100ppm. Make sure to keep concentration as recommended by manufacturer (200 to 400ppm). -Environmental Health Specialist (EHS) discussed the matter with 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

notedCode 3-304.12 (A) During pauses in food preparation or dispensingEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: tongs stored inside TCS food had handles touching the food item. Make sure that handles are kept up; not touching the food item to avoid contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-402.11 Fixed EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: hand wash sink near ice machine and 3 comp sink need to be re-caulked on the wall. Caulk is missing and breaking apart. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.11 Good Repair and Proper Adjustment-Equipment (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. -Observation: microwave’s door is completely broken and falling apart; missing pieces. -Environmental Health Specialist (EHS) discussed the matter with 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

minorCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine deflector is starting to have pink slime accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with 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

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

REPEAT 5-205.15 Maintain a plumbing system in good repair. -Observation: grey water from the hand wash sink was draining slowly. Make sure the drain can support the water flow that comes out from the faucet. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114 Drains in dumpsters shall have drain plugs in place. -Observation: both dumpsters were missing drain plug. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

minorCode REPEAT 6-202.11 Light BulbsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

REPEAT 6-202.11 Light Bulbs; Protective Shielding (A) Except in unopened packaged storage areas; light bulbs shall be shielded; coated; or shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. -Observation: light shield missing in few light bulbs in hood over cooking area

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 29, 2026 · Original Source

1 - Inspection

Dec 29, 2025

Score 95

Official score: 95 · Understand this area’s scale

11 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; No written procedure for the clean up for a vomit/diarrhea event avaliable at time of inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- EHS emailed the PIC a copy of the written procedure both in English and Spanish at the end of the inspection.

In plain English

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

More about other finding

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Soap dispenser was broken at back kitchen hand sink; where hand soap was hard to get out of the dispenser. Provide soap for handwashing at each handsink. CDI- PIC had employee get handsoap for back handsink during the inspection and place at handisnk.

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); Priority; Observed multiple TCS foods above 41F in the left walk in cooler (see temperature chart). Red salsa and salsa verde in prep cooler at 49F and 42F respectively. Maintain TCS foods in cold holding at 41F. CDI- The two salsa bottles in the prep top cooler that were put out at 1030am were iced down to 41F immediately. The queso in the left walk in cooler was voluntarily discarded as it's temperature was well above 41F. The other TCS foods in the temperature chart were allowed to be moved into the working walk in cooler at ambient 36F until the left walk in cooler was repaired. The left walk in cooler was checked this morning and was at 40F. The left walk in cooler will not be used until fully repaired.

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 7-207.11 (B)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11 (B); Priority; Employee prescription medicine stored on top of box of food in the back of the kitchen.Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. CDI- Employee moved medication to appropriate location. 7-204.11; Priority; Lactic acid sanitizer provided was at 3010 ppm. Provide sanitizer at correct concentrations; diluting as required. CDI- PIC was able to remake the sanitizer to 1875ppm of lactic acid by diluting. As the sanitizer is hand mixed; ensure it is tested and do not use a large amount as it is very concentrated.

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 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority Foundation; The left walk in cooler was not holding proper temperatures; and was fluctuating between 45F and 38F during the inspection. Multiple TCS foods were above 41F. Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. EHS will verify the walk in cooler is fully repaired and operating by 1/8/25. Text or call Anna Walls at 9197237211 when repaired.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; No thin tip thermometer provided during the inspection. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. EHS suggests buying at least two of these thermometers; one for immediate use and one for backup. EHS will verify thermometer is provided by 1/8/26. 4-204.112 (B); Core; Provide an accurately working ambient air thermometer for the first walk in cooler. Current thermometer outside of door is broken. Provide and position correctly an air thermometer in cold/hot holding equipment.

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 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; Scoops inside the masa and the scoop in the ice machine was stored in product. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.

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; Replace the torn left cooler door at front flip top cooler. Replace any plastic lexan lids that are broken. Maintain equipment in good repair. Repeat.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Repair the slow-draining pipe at the front handsink. PIC has work order in for it to be repaired. 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 6-501.11/12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11/12; Core; Clean the ceiling tiles throughout that have dust accumulation; i.e. the ceiling in the dishwashing area. Re-grout the tile floors throughout the kitchen as needed; specifically today in the dishwashing area. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean and in good repair.

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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Light shield missing at light bulb in hood over cooking area. PIC is getting a replacement asap. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.

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, Dec 29, 2025 · Original Source

1 - Inspection

Feb 10, 2025

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode Observation: Cooked queso was found improperly cooling from am - PIC stated had been beyond 2 hours. Products were attempted to be cooled in large plastic lexan containers in walk in refrigerator. Observed temperature was 91F. CDI: Operator voluntarily discarded queso during inspection. 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: Cooked queso was found improperly cooling from am - PIC stated had been beyond 2 hours. Products were attempted to be cooled in large plastic lexan containers in walk in refrigerator. Observed temperature was 91F. CDI: Operator voluntarily discarded queso during inspection. 3-501.14; Priority; A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57C (135F) to 21C (70F); P and (2) Within a total of 6 hours from 57C (135F) to 5C (41F) or less. P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Cooked shrimp (108F) and cooked beef (81F)observed holding below 135F minimum hot hold temperature on grill top. (*Grill top being used to hold metal prep bowlsFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Cooked shrimp (108F) and cooked beef (81F)observed holding below 135F minimum hot hold temperature on grill top. (*Grill top being used to hold metal prep bowls; food is unable to hold 135F or higher as required); Discontinue this practice and ensure that foods are held 135F or higher after cooked to final temperature. CDI: Operator voluntarily discarded products. The previous TPHC was not implemented for these products; no labels observed on food products. 3-501.16(A)(1) ; Priority; TCS (temperature control safety) food products must be held at 135F or higher during hot holding once cooked to final cook temperature. ***REPEAT***

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Large plastic containers 4 inch deep and covered are being used to cool queso after heating. Unable to meet the requirements of 135F to 70F in 2 hours and 70F to 41F within 4 hours for a total of 6 hours. Product observed at 91F from this morning without reaching 70F within 2 hours. CDI: Discussed proper cooling with operator during inspection. Shallow sheet pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Large plastic containers 4 inch deep and covered are being used to cool queso after heating. Unable to meet the requirements of 135F to 70F in 2 hours and 70F to 41F within 4 hours for a total of 6 hours. Product observed at 91F from this morning without reaching 70F within 2 hours. CDI: Discussed proper cooling with operator during inspection. Shallow sheet pans; small amounts in deep containers; do not cover containers during cooling; utilization of metal 4 inch pans in place of plastic lexan containers to expidite cooling process/ heat exchange.3-501.15; (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Priority Foundation;

In plain English

More about food kept at an unsafe temperature

minorCode Observation: Staff member wearing a watch and bracelet during production tasks. Ensure that staff are not wearing wrist jewelry or other items when preparing food. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff member wearing a watch and bracelet during production tasks. Ensure that staff are not wearing wrist jewelry or other items when preparing food. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.

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 Observation: The wood cutting board does not appear to be hard maple or an equivalent as required for a cutting board. CDI: Wood board removed from use in kitchen. 4-101.17 WoodCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The wood cutting board does not appear to be hard maple or an equivalent as required for a cutting board. CDI: Wood board removed from use in kitchen. 4-101.17 Wood; Use Limitation (C) (B) Hard maple or an equivalently hard; close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; Observation: The juice squeezer had peeling paint on the exterior. CDI: Squeezer removed from service and discarded. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.

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 Observation: The refuse dumpsters are missing drain plugs at bottom. 5-501.114 Using Drain Plugs (C) Drains in receptacles and waste handling units for REFUSEFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: The refuse dumpsters are missing drain plugs at bottom. 5-501.114 Using Drain Plugs (C) Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Observation: The dumpster corral area is littered with palletts; trash and other items creating harborage conditions. Remove these items and clean the corral. 5-501.115 Maintaining Refuse Areas and Enclosures (C)

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Mops are not being stored handle up to air dry. Ensure that mops are stored mop head down disallowing wastewater to drain down handle. 6-501.16 Drying Mops (C) Store mops for air drying after use.

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 10, 2025 · Original Source

1 - Inspection

Oct 9, 2024

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode Observation: Staff are wiping soiled gloves on wiping cloth between tasksOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Staff are wiping soiled gloves on wiping cloth between tasks; not changing gloves when soiled where cross contamination can occur. CDI: Corrected during inspection; staff member removed gloves and changed to clean gloves.3-304.15 (A) Gloves; Use Limitation (P) Discard gloves after a task is complete or any time they are damaged or soiled. -P

In plain English

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

More about other finding

notedCode Observation: Cooked pork (122F) observed holding below 135F minimum hot hold temperature on grill top. (*Grill top being used to hold metal prep bins hot at an angleFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Cooked pork (122F) observed holding below 135F minimum hot hold temperature on grill top. (*Grill top being used to hold metal prep bins hot at an angle; food is unable to hold 135F or higher as required); Discontinue this practice and ensure that foods are held 135F or higher after cooked to final temperature. CDI: Operator discarded products and a TPHC policy has been written for implementation for this practice with 4 hours rotations based on operating hours of facility. (11a-3p) (3p-7p) (7p-10p) - All food service bins; food currently in bins to be discarded; bowls and equipment removed from service to dish washing. A new set of pans and food products set up every 4 hours. 3-501.16(A)(1) ; Priority; TCS (temperature control safety) food products must be held at 135F or higher during hot holding once cooked to final cook temperature. ***REPEAT***

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Oct 9, 2024 · Original Source

1 - Inspection

Jun 6, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

criticalCode Observation: Cooked queso was found improperly cooling from the day previous. Products were attempted to be cooled in large plastic lexan containers in walk in refrigerator. Observed temperature was 86F - Queso was cooked/cooled 6/5/24. CDI: Operator voluntarily discarded queso during inspection. 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: Cooked queso was found improperly cooling from the day previous. Products were attempted to be cooled in large plastic lexan containers in walk in refrigerator. Observed temperature was 86F - Queso was cooked/cooled 6/5/24. CDI: Operator voluntarily discarded queso during inspection. 3-501.14; Priority; A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P

In plain English

More about food kept at an unsafe temperature

criticalCode Observation: Cooked chicken (118F)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Cooked chicken (118F); beef (121F) and pork (124F) were observed holding below 135F minimum hot hold temperature on grill top. (*Grill top being used to hold metal prep bins hot at an angle; food is unable to hold 135F or higher as required); Discontinue this practice and ensure that foods are held 135F or higher after cooked to final temperature. CDI: Operator removed products and reheated on flattop above 165F for hot holding continuance (196F-202F). Product(s) had only been on service line for 1 hour. 3-501.16(A)(1) ; Priority; TCS (temperature control safety) food products must be held at 135F or higher during hot holding once cooked to final cook temperature.

In plain English

More about food kept at an unsafe temperature

majorCode Observation: Large plastic containers 4 inch deep and covered are being used to cool queso after heating. Unable to meet the requirements of 135F to 70F in 2 hours and 70F to 41F within 4 hours for a total of 6 hours. Product observed at 86F form yesterday 6/5 production date. CDI: Discussed proper cooling with operator during inspection. Shallow sheet pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Large plastic containers 4 inch deep and covered are being used to cool queso after heating. Unable to meet the requirements of 135F to 70F in 2 hours and 70F to 41F within 4 hours for a total of 6 hours. Product observed at 86F form yesterday 6/5 production date. CDI: Discussed proper cooling with operator during inspection. Shallow sheet pans; small amounts in deep containers; do not cover containers during cooling; utilization of metal 4 inch pans in place of plastic lexan containers to expidite cooling process/ heat exchange.3-501.15; (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Priority Foundation;

In plain English

More about food kept at an unsafe temperature

minorCode Observation: Excessive flies observed throughout kitchen nd dining room. Eliminate open dirty rag bin at rear door. Consider other options for control of flies within establishment to include fly lights at various points in facility. Eliminate the presence of flies through additional control methods. 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: Excessive flies observed throughout kitchen nd dining room. Eliminate open dirty rag bin at rear door. Consider other options for control of flies within establishment to include fly lights at various points in facility. Eliminate the presence of flies through additional control methods. 6-501.111; he PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions. Core;

In plain English

More about signs of rodents or insects

minorCode Observation: In use wiping clothes used to wipe up spills are not being stored in a sanitizer between use. CDI: Operator placed wiping clothes in sanitizer during inspection. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes used to wipe up spills are not being stored in a sanitizer between use. CDI: Operator placed wiping clothes in sanitizer during inspection. 3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical 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 Observation: the single service knivesEquipment and utensils

Official wording

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

Inspector’s notes

Observation: the single service knives; forks and spoons at the self service counter are not dispensed to prevent hand contact of the mouth surface of the utensils. The cups being dispensed for drinks are not in a dispenser. Keep the plastic wrap around the cups to prevent hand contact of cups during dispensing. Ensure that utensils are dispensed with the handle up. 4-904.11; Core; (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is 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

Official record from Wake County Environmental Services, Jun 6, 2024 · Original Source

1 - Inspection

Dec 11, 2023

Score 98

Official score: 98 · 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; First-aid kit and bodily fluid clean up kit stored on shelving over a prep area. Toxic substances shall be stored so they can no contaminate equipment; utensils; food; or single-use items. CDI: Both kits removed to safe location.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several multi-use containers stacked high and retaining water. Equipment shall be stored in a self-draining position that allows air drying.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; Several items inside dumpster enclosure such as wooden pallets; old equipment; and a broken umbrella. There is no space to walk around the dumpster units. A storage area and enclosure for refuse shall be maintained free of unnecessary items. Please remove all unnecessary items.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Metal plating floor inside walk-in cooler is warped; upraised; and potentially collecting water. Physical facilities shall be maintained in good repair. Please have the floor resealed/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

minorCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Observed several employee items (jackets; purses; phones) stored with facility equipment and food items inside outside shipping container. Lockers or other suitable facilities shall be used for the orderly storage of employee cloths and other possessions. PIC to designate space for employee storage separate from facility storage.

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, Dec 11, 2023 · Original Source