Restaurant · Wake County, NC

Paleteria Monarca Michoacana

Name: Paleteria Monarca Michoacana
Address: 3901 Capital Blvd, Wake County, NC

3901 Capital Blvd

Last inspected Jun 25, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

The full inspection history

4 inspections

1 - Inspection

Jun 25, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11 (A)(4) Except when the food is being cooledOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. - Observed ice cream containers stacked on top of each other without a lid to protect the bottom of the pan from touching the ice cream underneath. Corrected during inspection (CDI); the ice cream container at the bottom of the stack was covered.

In plain English

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

More about other finding

notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 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 - Observed cooked corn-on-the-cob; the cobs were cooling in a large pot of hot salt butter brine; and the pot was covered. CDI - the pot of corn is cool in the ice tub and uncovered. .

In plain English

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

More about food kept at an unsafe temperature

notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed a bag of white cream out of the original container with no label. CDI - label provided. Significant labeling system in place; no point at this time.

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 3-304.12 (B) 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. - Ice cream scoops (3 locations) stored in a standing still water with a temperature below 135F. Only 1 station with an ice cream scoop stored in the drippingEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B) 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. - Ice cream scoops (3 locations) stored in a standing still water with a temperature below 135F. Only 1 station with an ice cream scoop stored in the dripping; draining pan. Discussed the matter with 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

notedCode 4-205.10 Food EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10 Food Equipment; Certification and Classification (C) 4-101.17 Wood; Use Limitation (C) 4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed household- use grade crockpot on the service line to melt the chocolate. Discussed with person in charge (PIC) about using commercial-grade equipment - Observed container lid with nonsmooth surfaces and some in poor repair - Observed multiple spatulas with absorbent wood material. 4-202.15 Can Openers (C) Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. - Observed can opener with no commercial grade( the cutting or piercing part of the can opener is not readily removable for cleaning and for replacement) Discussed the matter with 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 5-501.113(B) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. - Observed shared dumpster with doors open. Discussed the matter with 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

Official record from Wake County Environmental Services, Jun 25, 2026 · Original Source

1 - Inspection

Aug 27, 2025

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

notedCode 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 (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better 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

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority: Raw shell eggs stored above containers of sour cream. Pan of cut lettuce sitting in another pan of cut fruit; in direct contact with the fruit; no barrier between the lettuce pan and fruit. Multiple pans of prepared cut lettuce and fruit stored uncovered under open wire shelving. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. Cover stored food. CDI- Foods moved during inspection.

In plain English

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

More about other finding

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Hot-Holding: Nacho cheese sauce hot-holding in counter top unit at too low a temperature; measured at 125-131F. When asked; PIC stated the cheese has been in the unit at least 3 hours. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final reheat temperature before placing in hot-holding unit. CDI- Product voluntarily discarded during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling completely faded off of buckets of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on containers of sugar and squeeze bottles of flavoring. 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. Add labeling to these items.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A few live flies observed in kitchen. Observed no air curtain at back door to prevent entrance of flying pests when door opened. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Ice cream scoops sitting in pans of still room temperature water; measured at 71F. Dipper wells not operating; not being used. During pauses in preparation; utensils shall be stored on clean; dry surface OR in food with handles extending out of food OR in hot water maintained at 135F or above at all times OR in running water dipper well (water must be running and flowing into overflow). Utensils stored on dry; clean surface and used with TCS* foods shall be washed; rinsed and sanitized at least once every 4 hours. Repair the dipper wells and train staff on proper use. CDI- Utensils and water pans returned for cleaning during inspection. [REPEAT][REPEAT]

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 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Side doors and top lids of shared dumpsters left open. Some of the top lids missing entirely. One of the dumpsters is rusted through. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Contact trash service provider to have the rusted out dumpster replaced; and to have the missing dumpster lids replaced. 5-501.115; Core: Some loose litter and cardboard on ground around the dumpsters. Discarded glass-door refrigerator unit and several wooden pallets sitting out in dumpster area that can create pest harborage. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Work with facilities manager to remove the litter and discard 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

notedCode 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; Mops stored at service sink; floppy mop-head side up; where can drain down handle. Insuficient functioning mop racks available to hang the mops. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Recommend installing mop rack that can accommodate the mop types in 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, Aug 27, 2025 · Original Source

1 - Inspection

Jul 24, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; [Repeat] All except one dipper wells and container on counter with utensils inside were filled with standing room temperature water...During pauses in preparation; utensils shall be stored on clean; dry surface OR in food with handles extending out of food OR in hot water maintained at 135F or above at all times OR in running water dipper well (water must be running and flowing into overflow)...Store scoops; spoons; etc. as stated above. Utensils stored on dry; clean surface and used with TCS* foods shall be washed; rinsed and sanitized at least once 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

minorCode 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11; Core; [Repeat] Observed some food utensils (tasting spoons) stored with food contact sides up and unprotected...Cleaned and sanitized utensils shall be stored so contamination of food contact surfaces is prevented...Store utensils with handles up.

In plain English

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

More about equipment or utensil issues

Official record from Wake County Environmental Services, Jul 24, 2024 · Original Source

1 - Inspection

Jan 22, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 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 person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority - In refrigerator; a few dozen raw shell eggs were stored on shelf above ready-to-eat foods...Foods shall be stored to according to final cooking temperatures and to prevent cross-contamination...CDI by properly storing eggs.

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 - Cut lettuce in water was 54F (water added recently; according to PIC)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by adding ice to lettuce and water.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - Green bucket with wiping cloth sanitizer was labeled as "detergent". Spray bottle with liquid inside was not labeled; and spray bottle labeled "Windex" had yellow liquid inside (Windex is usually blue in color)...Chemicals and sanitizers shall be labeled with common name of materials inside...CDI by labeling sanitizer bucket and discarding liquids from bottles.; 7-207.11; Priority - Observed container of allergy medication (pills) on top of microwave oven...Employees' medications shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing allergy medication.; 7-201.11; Priority - Spray bottle with chemical inside was hanging near containers of food; and spray bottle of stainless steel cleaner was stored with foods in dry storage...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing items above.

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 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core - Exterior back door was not self-closing...Outer openings shall be protected from entry of insects and rodents by solid; self-closing and tight-fitting doors...Provide self-closing device for rear door.

In plain English

More about signs of rodents or insects

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core - All dipper wells and container on counter with utensils inside were filled with standing room temperature water...During pauses in preparation; utensils shall be stored on clean; dry surface OR in food with handles extending out of food OR in hot water maintained at 135F or above at all times OR in running water dipper well (water must be running and flowing into overflow)...Store scoops; spoons; etc. as stated above. Utensils stored on dry; clean surface and used with TCS* foods shall be washed; rinsed and sanitized at least once 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

minorCode 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11; Core - Observed some food utensils (scoops; spoons; etc.) stored with food contact sides up and unprotected...Cleaned and sanitized utensils shall be stored so contamination of food contact surfaces is prevented...Store utensils with handles up.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core - Domestic Waring waffle maker in kitchen had "for household use only" on manufacturer label...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Remove unapproved equipment from facility and replace with approved equipment.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 22, 2024 · Original Source