Restaurant · Wake County, NC

La Rancherita

Name: La Rancherita
Address: 4325-3000 Glenwood Ave, Wake County, NC

4325-3000 Glenwood Ave

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

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Score 97

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

The full inspection history

7 inspections

1 - Inspection

Sep 29, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode Observation: Handsink at the cook line did not have paper towels provided at the sinkHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Handsink at the cook line did not have paper towels provided at the sink; CDI: Paper towels were loaded into the dispenser as a corrective action. 6-301.12 Hand Drying Provision (Pf) Each handwash sink shall be provided with paper towels or an air drying device. Pf

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

Observation: Raw beef; steal stored in bottom sections of both refrigerated chef drawers observed at (45F; 47F); Fish (50F; 48F)/hot dogs (49F) on the flip top prep refrigerator top/bottom section unable to maintain 41F or below; CDI: TCS (temperature control safety) foods were removed from refrigeration unit and placed on ice; Beef moved to additional refrigeration holding 40F or below; Fish was voluntarily discarded. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(2) Maintain TCS foods in cold holding at 41F or less. -P

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 Observation: The fly control device is installed over a prep table which can be a source of contamination. Install insect control devices away from food producion areas or over equipment other storage (foodPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

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 Observation: The threshold under door to the walk in refrigerator rusted/poor repair. The gaskets on the rear prep refrigerator on cook lineCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The threshold under door to the walk in refrigerator rusted/poor repair. The gaskets on the rear prep refrigerator on cook line; the chef drawer system. Handles are missing form the left kitchen prep refrigerator. Flip top prep refrigerator; chef drawer on cook line and the 1 door prep refrigerator at the expo station are not maintaining 41F or below. Ensure all equipment is maintained in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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

Official record from Wake County Environmental Services, Sep 29, 2026 · Original Source

1 - Inspection

Mar 24, 2026

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode Observation: Cooked chicken (47F)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cooked chicken (47F); cheese (48F); cut leafy greens (45F) observed holding out of temperature on prep refrigerator; Cut beef stored in the 2 large drawer chef drawer (45F) moved to other drawer refrigerator for cold storage correction. CDI: TCS (temperature control safety) foods were removed from refrigeration unit and placed on ice; Beef moved to additional refrigeration holding 40F or below; 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: A thermometer to measure air temperature was not present in twp prep refrigeratorsEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: A thermometer to measure air temperature was not present in twp prep refrigerators; CDI: This was corrected by placing thermometer in prep refrigerators. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) 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 Observation: Spatulas being stored in standing water not held at 135F or higherEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Spatulas being stored in standing water not held at 135F or higher; Tongs being stored on oven handle exposed to potential sources of contamination; CDI: Tongs were washed and placed on clean shelf; Spatulas removed; washed and placed back into hot water at 162F. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.

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 Observation: The hotel pans are being stacked wet in the dish area. CDI: This was corrected by removing pans to air dry. **REPEAT** 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: The hotel pans are being stacked wet in the dish area. CDI: This was corrected by removing pans to air dry. **REPEAT** 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.

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 Observation: The threshold under door to the walk in refrigerator rusted/poor repair. The gaskets on the rear prep refrigerator on cook lineCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The threshold under door to the walk in refrigerator rusted/poor repair. The gaskets on the rear prep refrigerator on cook line; the chef drawer system. Handles are missing form the left kitchen prep refrigerator. Ensure all equipment is maintained in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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

minorCode Observation: The non-food contact surfaces of the following equipment observed unclean: dry storage bin adjacent cook lineCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non-food contact surfaces of the following equipment observed unclean: dry storage bin adjacent cook line; dry storage bins in back storage area room. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 tile in the front area and part s of the rear kitchen missing grout. 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The tile in the front area and part s of the rear kitchen missing grout. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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

Official record from Wake County Environmental Services, Mar 24, 2026 · Original Source

1 - Inspection

Oct 17, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode Observation: The handsink at the upstairs wait station has a food container stored inside basin and the ice container blocking accessHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The handsink at the upstairs wait station has a food container stored inside basin and the ice container blocking access; handsink at front service areas downstairs had wiping cloth bucket stored in the basin; CDI: These items were removed and hand sinks were placed back into service with accessibility. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observation: The hand sink downstairs front service area did not have a hand drying provisions available when handwashing is complete for drying the hands and turning off the water faucet; CDI: Paper towels were provided at the hand sink. 6-301.12 Hand Drying Provision (Pf) Provide paper towels or approved alternative for hand drying at each handsink. -Pf

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 hot holding temperatures

Inspector’s notes

Observation: A container of cooekd chicken on the steamwell observed at 117F - Product had been cooked and placed in the well within last hour; CDI: Chicken was remvoed and reheated to 169F and palced back into the steamwell as a corrective action. Education was provided to staffing regarding the steamwell working properly; monitor food products in this equipment to ensure quipment is working properly and food is maintianed at 135F or higher. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(1) Maintain TCS foods in hot holding at 135F or above. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Guacamole observed at 54FFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Guacamole observed at 54F; 52F covered in plastic wrap and with lid in walk in refrigerator after 1 hour of cooling; Ambient cooling of foods such as fresh cu tomatoes; fresh cut leafy greens (lettuces) shall be cooled to 41F within 4 hours; CDI: Guacamole had plastic wrap removed and lids removed to allow for rapid cooling - Guacamole observed at 44F after 30 minutes; the remainaing container with lid/plastic wrap observed losing only 1F in 30 minutes; All wraps; lids removed to ensure proper cooling was efficient with demonstration. 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 .

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The hotel pans are being stacked wet int he dish area. CDI: This was corrected by removing pans to air dry. **REPEAT** 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: The hotel pans are being stacked wet int he dish area. CDI: This was corrected by removing pans to air dry. **REPEAT** 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.

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 Observation: The threshold under door to the walk in refrigerator rusted/poor repair. The gaskets on the rear prep refrigerator on cook lineCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The threshold under door to the walk in refrigerator rusted/poor repair. The gaskets on the rear prep refrigerator on cook line; front service area poor repair. Handles are missing form the left kitchen prep refrigerator. Ensure all equipment is maintained in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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 Observation: The tile in the front area and part s of the rear kitchen missing grout. 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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, Oct 17, 2025 · Original Source

1 - Inspection

May 27, 2025

Score 98

Official score: 98 · Understand this area’s scale

8 recorded violations

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: A thermometer is not provided to monitor air temperature in the top or bottom box of the hot holding cabinet. Provide a thermometer for each hot holding cabinet. 4-204.112 (B) 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 Observation: Staff are drinking from unapproved containers that are not stored to prevent contamination. CDI: This was corrected during inspection by removing drinking container and discarding. Further corective action is placing drinks in cupEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Staff are drinking from unapproved containers that are not stored to prevent contamination. CDI: This was corrected during inspection by removing drinking container and discarding. Further corective action is placing drinks in cup; lid; straw within a service container if spill occurs wont contaminate. 2-401.11 Eating; Drinking; or Using Tobacco (C) Closed beverage containers may be used 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.

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: Cooked tomatoes were not properly cooled during first stage cooling. Tomatoes were cooked at 830am and were observed at 78F inw alk in refrigerator at 100pm. Guacamole observed at 47F (1230pm) - prepared at 845amFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: Cooked tomatoes were not properly cooled during first stage cooling. Tomatoes were cooked at 830am and were observed at 78F inw alk in refrigerator at 100pm. Guacamole observed at 47F (1230pm) - prepared at 845am; CDI: Guacamole had lids removed and was moved to walk in freezer to increase chilling to get product down to 41F within 30 minutes. The cooked tomatoes were voluntarily discarded during inspection outside of 2 hour reheat. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. (B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.

In plain English

More about food kept at an unsafe temperature

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The fly control device is installed over a prep table which can be a source of contamination. Install insect control devices away from food producion areas or over equipment other storage (food; utensils) 6-202.13 Insect Control Devices; Design and Installation (C) Properly locate mechanical insect control devices. Observation: The air curtain installed over the rear entrance delivery door is not functioning. Repair air curtain device. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

In plain English

More about signs of rodents or insects

notedCode Observation: In use iwping clothes not stored in a sanitizer between use. CDI: Corrected during inspection by placing in a sanitizer. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use iwping clothes not stored in a sanitizer between use. CDI: Corrected during inspection by placing in a sanitizer. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 hotel pans are being stacked wet int he dish area. CDI: This was corrected by removing pans to air dry. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: The hotel pans are being stacked wet int he dish area. CDI: This was corrected by removing pans to air dry. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The threshold under door to the walk in refrigerator rusted/poor repair. The walk in freezer has a moisture buildup occuring interiorly causing frost buildup on food products and heavy accumulation at door. Ensure all euqipment is maintained in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Mops are not being hung up to air dry after use. Ensure that mops are hung up by handle to air dry after use at utility mop sink. 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, May 27, 2025 · Original Source

1 - Inspection

Aug 15, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; One container of beef was found holding below 135F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Beef was reheated during the inspection.

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; Repeat; Potentially hazardous foods in the last prep cooler on the prep line were holding up to 49F. Some potentially hazardous foods in the second prep cooler were holding between 41-45F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- fish; lettuce; and pico at 49F were voluntarily discarded. Other potentially hazardous food above 41F was taken to new refrigeration to be cooled before a 4 hour period elapsed. PIC is calling maintenance to have these coolers repaired.

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; Potentially hazardous food in the walk-in cooler were found cooling with tightly fitted lids. Potentially hazardous food shall be cooled with loose/no covering to facilitate cool air flow transfer. CDI- Lids were partially removed for cooling.

In plain English

More about food kept at an unsafe temperature

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; Ice machine exterior is rusting and peeling. Two large prep coolers are currently not capable of holding all food at 41F or below. Equipment shall be maintained in a state of good repair and properly adjusted. Address these items.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Repeat; Several food containers had sticker/sticky residue remaining on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris. Remove sticker residue during the cleaning process.

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; Walk-in freezer floor has debris/residue buildup. Physical facilities shall be cleaned as frequently 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, Aug 15, 2024 · Original Source

1 - Inspection

Apr 9, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; There was no vomit/diarrhea clean-up plan available. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter.

In plain English

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

More about other finding

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; While large improvements have been made in cold holding; some potentially hazardous foods were holding at 43F in the first prep cooler on the cook line. Salsa was being stored on an ice bath above 41F. Potentially hazardous foods being held cold shall remain at 41F. CDI- Food was taken to refrigeration or placed on ice packs to be cooled. Full deductions not taken due to improvements.

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; Package of food was being stored on the floor. In order to prvent potential contamination; all food items shall be stored at least 6 inches above the floor. CDI- Food was placed on shelving.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Knife handle was found being stored on/in food container. If utensils are stored inside of a food container; they shall be stored with their handles clearly above the food in order to prevent potential contamination.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Single service food containers were found being stored with their food contact surfaces facing upward. Single service utensils and equipment shall be stored with their food contact surfaces inverted or otherwise protected. CDI- Containers were inverted.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Dishwashing machine is not currently functioning/sanitizing according to PIC. Equipment shall be maintained in a state of good repair. Employees have been washing dishes in the 3 compartment sink until the dishwashing machine is repaired. CDI- Maintenance arrived and repaired the dishwashing machine during the 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

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

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

1 - Inspection

Jan 2, 2024

Score 93

Official score: 93 · Understand this area’s scale

10 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Repeat; Employee beverage was being stored above a prep top unit where food was being prepared. Employees may drink from a closed container if it is stored in an area that prevents potential contamination of food or clean equipment.

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 3-301.11Employee 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; Employee was observed touching ready to eat limes that were to be placed in customer beverages with bare hands. Employees shall not contact ready to eat food with their bare hands; and shall use barriers such as gloves or tongs to handle the food. CDI- Employee was educated and limes were voluntarily discarded.

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

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Handwashing sink was found with no paper towels. All handwashing stations shall be equipped with a hand drying provision. CDI- Paper towels were supplied at the handwashing 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; Priority; One container of raw fish was found being stored above vegetables in a prep cooler. In order to prevent cross contamination; food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.

In plain English

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

More about other finding

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; While improvements have been made since last inspection; container of chicken was found being held at 123F in a hot box. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Food was reheated as needed.

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; Hot dogs were found holding at 41F in a prep top unit and salsa was holding at 46F in another. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded. Full deductions will be taken if this item is repeated.

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; Opened container of milk was found with no date marking. After being opened/prepared; ready to eat potentially hazardous foods shall be date marked to indicate when they must be discarded within a 7 day period. CDI- Milk was voluntarily discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Frozen meat was found thawing out at room temperature; using no approved thawing method. Potentially hazardous foods shall be thawed using an approved method including thawing under refrigeration; under cool running water; or as a part of the cooking process. CDI- Food was placed under cool running water to thaw. Priority Foundation;

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were found being held on prep surfaces. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration (200-400ppm for quat).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Repeat; Many food containers had sticker/sticky residue remaining on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris. Remove sticker residue during the cleaning process.

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, 2024 · Original Source