Restaurant · Wake County, NC

Mustang Charlie's

Name: Mustang Charlie's
Address: 1501 N Salem St, Wake County, NC

1501 N Salem St

Last inspected Aug 10, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Aug 10, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) No one working in the restaurant at the time of the inspection held a certified food protection manager certification. The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. The PIC is advised.

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 4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C The white panel inside the ice machine and surfaces behind said panel are soiled with moderate black build up. Except when dry cleaning methods are usedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C The white panel inside the ice machine and surfaces behind said panel are soiled with moderate black build up. Except when dry cleaning methods are used; surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. 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, Aug 10, 2026 · Original Source

1 - Inspection

Jul 30, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) Cutting boards are deeply scratched and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting boards.

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 5-501.16 Storage AreasFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16 Storage Areas; Rooms and Receptacles; Capacity and Availability (C) Card board boxes stored on floor under hand washing sink. Provide receptacles of sufficient capacity to hold refuse; recyclables; and returnables that accumulate.

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 30, 2025 · Original Source

1 - Inspection

Sep 3, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 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; Milk in the small reach-in cooler in the drink prep area was observed at 45F. TCS foods shall be held cold at 41F or below. CDI- milk was moved to the walk-in cooler and temperature of the reach-in was adjusted down. All other cold holding observed compliant. No points taken today.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of house-made macaroni salad was observed with a prep date of 8/22. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. Packages of hot dogs with a use-by or freeze-by date of 8/29 were observed in the walk-in cooler. Abide by manufacturer use-by dates. CDI- mac salad and hot dogs voluntarily discarded.; 3-501.17; Priority Foundation; Sliced bologna in the walk-in cooler was observed without a date. Ready-to-eat TCS foods held longer than 24 hours shall be date marked. CDI- date known and affixed. Ensure all ready-to-eat TCS foods are dated when prepared or opened from a package.

In plain English

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

More about food source, dating, or labeling problems

minorCode 4-903.11(A) 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; Large aluminum trays on an upper shelf were observed outside the packaging with the food-contact portion exposed. Single-service/single-use articles shall be stored in the original protective package or stored by using other means that afford protection from contamination until used. CDI- trays inverted. No point 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

Official record from Wake County Environmental Services, Sep 3, 2024 · Original Source

1 - Inspection

Mar 21, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 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; Hot dogs and sausage were observed holding in a container on the grill around 86F. TCS (time/temperature controlled for safety) foods shall be maintained hot at 135F or higher. CDI- foods voluntarily discarded.

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; A container of sausage gravy date marked 3/14 was observed in the reach-in cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- gravy discarded. ; 3-501.17; Priority Foundation; Multiple containers or packages of TCS food were observed with no date including sliced ham; bologna; turkey; cooked beans and hot dogs. Ready-to-eat TCS foods held longer than 24 hours shall be date marked. CDI- dates known and affixed.

In plain English

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

More about food source, dating, or labeling problems

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A plastic spoon was observed with the handle laying inside a container of relish under the flip top. During pauses in food dispensing; utensils shall be stored with their handles above the top of the food (and the container when used on TCS food). Keep handles out of food. CDI- spoon removed. Full point can be taken for repeat violations in the future.

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, Mar 21, 2024 · Original Source

1 - Inspection

Oct 24, 2023

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A Styrofoam cup was being used as a scoop in a container of gravy and left in the gravy. During pauses in food dispensing; utensils shall be stored with their handles above the top of the food and the container when used on TCS (temperature controlled for safety) food. Use appropriate utensils with handles. CDI- cup 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

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; A few metal pans were observed stacked wet on the clean equipment rack. After cleaning; dishes and equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying. No point taken today.

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 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11; Core; Single-use spoons were stored in a container with the food-contact side facing up. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees. Invert stored utensils to prevent contamination by hands.