Restaurant · Wake County, NC

La Victoria

Name: La Victoria
Address: 2025 Renaissance Park Pl, Wake County, NC

2025 Renaissance Park Pl

Last inspected Aug 11, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 94.5

Get the next inspection, free.

We'll email you when La Victoria has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

6 inspections

1 - Inspection

Aug 11, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

notedCode 3-304.15 (A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority; Observed team member on the grill handle raw chicken; raw shrimp; and raw beef on the grill throughout the duration of the inspection. A glove change and hand washing was not observed after the handling of raw animal foods. Observed team member handle RTE tacos after handling raw beef with soiled gloves. If used; single use gloves shall be used for only one task such as working with raw ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. Manager provided training. Team member removed gloves and re-washed hands.

In plain English

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

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority;Observed chlorine sanitizer residual 0PPM in dishwasher. Chlorine sanitizer shall register 50-200PPM. manager will contact service provider. 4-602.11; Core; Observed light debris and dust accumulation inside upper crevices of the ice machine. 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 agreed to empty ice and detail clean machine.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed two containers of salsa cooled in deep plastic tightly covered containers on 8/9/26 holding above 41F inside walk in. Items did meet theshold of 41F within a total of 6 hours. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Items voluntarily discarded.

In plain English

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

More about food kept at an unsafe temperature

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; Observed chicken cheese wraps; queso cheese; chorizo; mozzarella; cooked pork; cooked chilis; cut tomatoes holding above 41F. TCS food shall be held at 41F or below. Items discarded. EHS will return to verify unit temperatures.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed date marking incorrect month for black beans; enchilada sauce and salsa. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. Manager provided training. All items dated correctly.

In plain English

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

More about food source, dating, or labeling problems

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed salsa cooling in deep tighlty covered containers. 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. Product discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed several clean cookie sheets stored directly on the floor inside walk in. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Items removed.

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 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Dust accumulation on ceiling vent covers in dish area. 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, Aug 11, 2026 · Original Source

1 - Inspection

Feb 23, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

10 recorded violations

notedCode 2-201.11 (A)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; Policy unavailable onsite today. (A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists; unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Policy sent via email.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed pieces of cut pineapple stored directly on metal shelving inside reach in cooler on the line. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables- 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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried food residue on food utensils in container; food prep sinks; can openers blade and food dicer stored as clean on drying racks. 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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed no date marking for item cut cabbage . Observed ; open package of mozzarella without date marking. Observed cut lettuce housemade pickled onion prepared on 2/7/26 and 2/15/26- Items discarded. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.

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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Observed disclosure statement missing on the menu. An example of a dislosure statement: * Asterisked items may contain raw or undercooked ingredients. Disclosure shall include: (1) A description of the animal-derived foods; such as oysters on the half shell (raw oysters raw-egg Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. (3) Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions. Pf Email or send a picture of new template to inspector before printing for finalizing updates. maria.powell@wake.gov Menu is missing asterisks for items that may be served raw or under cooked i.e. burgers; steak. Place an asterisk next to each animal food that can be ordered undercooked. Disclosure statement is missing from the menu. Asterisked items may contain raw or undercooked ingredients.

In plain English

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed bleach and other chemicals stored inside cabinet above clean aprons. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service or single-use articles by: •Separating the poisonous or toxic materials by spacing or partitioning; •Locating the poisonous or toxic materials in an area that is not above food; equipment; utensils; linens; and single-service articles or single-use articles. Items placed in designated area

In plain English

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

More about chemicals stored or used unsafely

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; One pan chicken wrapped in tortillas cooling inside cold top unit inside deep container. Cooling shall be accomplished by placing food in shallow pans; separating the food into smaller portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective means. CDI: Item moved to walk-in cooler to rapidly cool on sheet pans.

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 raw shrimp stored in a pan of water. 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 placed under running water.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Observed sugar and spices stored in containers without labeling. Food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Label food containers.

In plain English

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

More about food source, dating, or labeling problems

notedCode 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; Observed immersion blender food contact surface stored directly on the floor. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Item removed

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, Feb 23, 2026 · Original Source

1 - Inspection

Oct 6, 2025

Score 90.5

Official score: 90.5 · Understand this area’s scale

10 recorded violations

notedCode 2-301.14 (H)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (H); Priority; Observed an employee handle raw beef at the grill; discard single-use gloves and then begin to don a new pair of gloves without washing hands. Wash hands before donning gloves to initiate a task that involves working with food and any time they are contaminated. CDI- employee was stopped and hands were washed. Handwashing education provided. This item was marked out on the last inspection for a similar handwashing violation in the dish washing area. Full points may be taken for repeat violations. PIC to ensure employees know when handwashing is required.

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

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwashing sink in the prep area was blocked by a large trash can; a container of frying oil and a plastic bucket. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Handwashing sink made accessible by moving the items.

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

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.11 and 3-402.12; Priority Foundation; Facility was making ceviche with raw tilapia. PIC could not provide letters of guarantee from supplier indicating that fish is free from live parasites. Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. CDI- ceviche was voluntarily discarded and remaining tilapia will be cooked unless and until such letter can be provided. Advised PIC to obtain sushi-grade fish for ceviche or to cook fish fully before serving. No point taken.

In plain English

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

More about food source, dating, or labeling problems

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Dish machine; in-use during inspection was not pulling chlorine sanitizer. Testing paper measured 0ppm chlorine residual. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine (bleach) shall measure at least 25 - 50ppm depending on water temperature. CDI- three compartment sink was filled with bleach water at correct concentration to sanitize properly. Ecolab was contacted and work order placed for machine. Ensure machine is working before using to sanitize equipment. Use three comp sink in the meantime.

In plain English

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

More about cleaning or sanitizing problems

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Some TCS foods observed holding above 41F in grill cooler drawers (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI- raw beef and fish were sent to freezer for rapid cooling and were in grill cooler less than 4 hours according to PIC. Raw chicken was voluntarily discarded. Grill cooler on right was measuring 38 - 40 F ambient temp but drawers were open constantly during lunch service. Bagged ice may be used during busy times to help maintain food temperatures. Full points taken for repeat violations. Left side grill cooler ambient measured 45F. PIC discontinued use of this cooler and placed a work order. Facility has plenty of other refrigeration without this unit.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; An open bag of sliced ham from Saturday was observed without a date label. Ready-To-Eat; Time/Temperature Control for Safety (TCS) Food shall be date marked when open from a commercial package and kept no longer than 7 days. Food without date labels shall be discarded. CDI- date known and affixed. All other date marking observed compliant. No points taken today

In plain English

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

More about food source, dating, or labeling problems

notedCode 3-603.11 (B)(1)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(1); Priority Foundation; Ceviche on the menu did not contain the correct consumer advisory language. Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote per 3-603.11 (B)(2). CDI- ceviche menu item discontinued due to parasite destruction letter not being available. If a raw menu item is offered in the future; ensure the menu meets the required language outlined in the food code. No point taken

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A bowl without a handle was stored in the flour bin. 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. Use appropriate dispensing equipment with a handle that can be stored above the food in a closed container. CDI- bowl removed. All other scoops observed compliant. Full point not taken.

In plain English

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

More about equipment or utensil issues

notedCode 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D); Core; Several metal pans stacked wet in the clean equipment area. Ensure equipment and dishes are placed in a self-draining position that allows air drying after being cleaned and sanitized. PIC to optimize shelving space for this purpose. Full point taken for repeat violation.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The sprayer nozzle is heavily soiled at the pre-wash area of the warewashing station. Bottom of wall-mounted drain board above three compartment sink has brown residue accumulation. Warewashing equipment and the compartments of sinks; drainboards and basins used in washing equipment/utensils shall be cleaned at least every 24 hours if used. Increase cleaning frequency.

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 6, 2025 · Original Source

1 - Inspection

Feb 25, 2025

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) Food employee went into the dish pit and returned to food prep without washing their hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately after engaging in other activities that contaminate hands. EHS had PIC direct food employee to wash their hands. EHS explained the potential for cross contamination and the importance of washing hands after changing tasks and leaving the food prep area. ***CORRECTED DURING INSPECTION (CDI)***

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 Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Several food items in the flip top prep unit directing across from grill and heat generating equipment were cold held between 42-45 (SEE TEMPERATURE CHART). TCS foods shall be maintained at 41F or below. Food items were out of temp less than 2hrs and were placed on ice.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C) A metal pan without a handle was stored in the the rice bin. A metal scoop with a handle was stored in the beans bin with handle submerged in beans. 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. PIC advised to ensure all scoops have a handle and that handle is stored above the food in a closed container.

In plain English

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

More about equipment or utensil issues

notedCode 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Several stacks of metal pans were wet nesting. (B) Clean EQUIPMENT and UTENSILS shall be stored : (1) In a self-draining position that allows air drying. The pans were removed for cleaning and air drying. ***CDI***

In plain English

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

More about equipment or utensil issues

notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items are damaged and shall be repairedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) The following items are damaged and shall be repaired; replaced; or removed: excessively rusty ten (10) can can opener and sheath and blown bulbs under hood system. Equipment shall be maintained in good repair. The PIC is advised.

In plain English

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

More about cleaning or sanitizing problems

notedCode 4-602.13 Nonfood Contact Surfaces (C) The following areas are soiled and shall be cleaned: plate shelf at cook/make lineCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) The following areas are soiled and shall be cleaned: plate shelf at cook/make line; dry goods storage shelves; and soiled equipment gaskets (reach in units and drawers at grill. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. The PIC is advised to increase cleaning frequency of these areas.

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

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 Cleaning of Plumbing Fixtures (C) The mop sink/can wash is clutter with cleaning equipment stored in the basin. Plumbing fixtures shall be maintained clean. PIC advised to declutter and clean the mop sink/can wash.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors are excessively in the dish pit and food prep areas. Food debris build up observed along the cookline. 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, Feb 25, 2025 · Original Source

1 - Inspection

Apr 2, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

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; Entire grill facing flip-top is holding above 50F. All TCS foods inside are above 41F. TCS foods shall be maintained at 41F or below. Foods out of temperature for less than 2 hours placed on ice; foods 2+ hours discarded. Repair on unit has been called. EHS will return on Friday; April 5th to ensure cooler has been repaired.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Two large gallon containers of salsa and consume dated 3/24/24 and one large container of salsa dated 3/25/24 all held past their 7-day expiration date. Food that exceeds the appropriately marked date marking shall be 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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Three containers of stainless-steel polish stored over food ingredients in dry storage area. Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; lines; and single-service items. CDI: Stainless steel canisters moved.

In plain English

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

More about chemicals stored or used unsafely

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; One pan of roasted corn attempting to cool inside upper flip-top storage. Cooling shall be accomplished by placing food in shallow pans; separating the food into smaller portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective means. CDI: Corn moved to walk-in cooler to rapidly cool. No points taken due to only instance of cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Facility is using wooden cutting boards with visible cracks and scratches on the surface. PIC was unsure if wooden blocks had been sealed or treated to be non-absorbent. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.

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 2, 2024 · Original Source

1 - Inspection

Feb 5, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No certified food protection manager on site during inspection. The PIC shall be a certified food protection manager who passed a test as part of a accredited program. Please have additional staff certified for more coverage.

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

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Knives on magnetic strip are soiled. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. No points deducted. All other dishes clean. CDI: Knives removed to be cleaned.

In plain English

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

More about cleaning or sanitizing problems

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Three large containers of chicken tinga and one large container of carnitas placed in walk-in cooler the previous night and did not reach 41F. One large container of house made salsa inside beer cooler did not reach 41F. (see above chart). Store in shallow portions or in the freezer for quick cooling. Monitor the temperature of these products. Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- Rice discarded. Consider using an ice wand or ice bath for cooling large products.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Five large containers of TCS foods from the previous day did not cool within the 6-hour cooling window. Cooling shall be accomplished by placing food in shallow pans; separating the food into smaller portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective means. CDI: EHS provided more cooling resources in English and Spanish as well as training videos on cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; White cutting board on flip-top cooler is heavily scratched and collecting dark staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.

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; Large employee water bottle stored on prep table beside opened flip-top cooler. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Feb 5, 2024 · Original Source