Restaurant · Wake County, NC

San Marcos

Name: San Marcos
Address: 5300 Homewood Banks Dr, Wake County, NC

5300 Homewood Banks Dr

Last inspected Aug 4, 2026 · View Map ↗ · Compare ↗

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Score 98

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Aug 4, 2026

Score 98

Official score: 98 · Understand this area’s scale

7 recorded violations

notedCode Observation: A certified food mnager was not available during operational day. The PIC was able to demonstrate knowledge of food safetyPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: A certified food mnager was not available during operational day. The PIC was able to demonstrate knowledge of food safety; Ensure that there is a person in charge that is certified during operation. 2-102.12 (A) Certified Food Protection Manager (C) The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.

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 Observation: The second hand sink located at the dish machine did not have soap in the dispenserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The second hand sink located at the dish machine did not have soap in the dispenser; CDI: Staff replaced soap in dispenser during inspectoin. 6-301.11 Handwashing Cleanser; Availability (Pf) Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. 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

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15 Outer Openings; Protected (C) Observation: The rear entrance door is gapped at bottom and underneath the steel door - Does not seal when closed due to deterioration of framing; door bottom. 6-202.15 Outer Openings; Protected FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors

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: In use wiping clothes not stored in a sanitizer between wiping up spills. When testedCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes not stored in a sanitizer between wiping up spills. When tested; the sanitizer bucket did not have sanitizer. CDI: WIping clothes placed in a bucket with sanitizer during inspection. 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 door of the walk in refrigerator is torn off the hinge gasket and difficult to open/close and keep door shut which can compromise refrigeratorCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The door of the walk in refrigerator is torn off the hinge gasket and difficult to open/close and keep door shut which can compromise refrigerator; The flip top prep refrigerator on the cook line was observed holding at 51F; 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: A quaternary ammonia test kit is not available to test sanitizer on the dish sinkCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: A quaternary ammonia test kit is not available to test sanitizer on the dish sink; Verification for test kit and use by 8/14/26. 4-302.14 Sanitizing Solutions; Testing Devices (Pf) A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf Observation: Staff are not testing for sanitizer level due to no kit availability; Provide a test kit (quaternary ammonia) for dish sink. 4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration (Pf) Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf

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: Areas of the ceiling over the expo line and cook line adjacent to ventilation covers is accumulated with debris/greaseCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Areas of the ceiling over the expo line and cook line adjacent to ventilation covers is accumulated with debris/grease; Increase cleaning frequency of these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) (A)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 4, 2026 · Original Source

1 - Inspection

Dec 11, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode Observation: Establishment does not have written instructions on site regarding clena up of vomit/diarrhea eventsOther

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: Establishment does not have written instructions on site regarding clena up of vomit/diarrhea events; CDI: Provided educational material to operator during inspection. 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf

In plain English

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

More about other finding

notedCode Observation: Staff cook washing/rinsing spatulas in the hand sinkHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Staff cook washing/rinsing spatulas in the hand sink; CDI: Staff member was directed to go to dish sink and discontinue rinsing of utensils in hand sink as a correctvie action. Hand sinks can only be used for handwashing. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (B) A handwashing sink may not be used for purposes other than handwashing 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

Toxic substances properly identified stored & used

Inspector’s notes

Observation: An aerosolized can of bug spray for residential use observed on shelf in dish drying area. Discontinue use of this product not approved for commercial use. CDI: Bug sprya was removed from premises during inspection. 7-202.12 Conditions of Use (P) (A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P

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 Observation: Prep refrigeratorsCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Prep refrigerators; (cook line; expo line)had gaskets torn allowing for cold air to leak; disallowing the refrigeration units to maintain 41F or below. Repair refrigerator gaskets. **REPEAT** 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 Observaiton: The floor tiles throughout kitchen have missing grout and some tiles missing/poor repair' Plan for replacement and repair of tiles/grout areas. 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observaiton: The floor tiles throughout kitchen have missing grout and some tiles missing/poor repair' Plan for replacement and repair of tiles/grout areas. 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, Dec 11, 2025 · Original Source

1 - Inspection

Jul 17, 2025

Score 97

Official score: 97 · Understand this area’s scale

8 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: Spray bottles with sanitizer not labeled with contents. CDI: Spray bottles labeled during inspectoin. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers

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 Observation: Staff are reusing gloves between tasks: handling raw beef and cooked foods/utensilsOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Staff are reusing gloves between tasks: handling raw beef and cooked foods/utensils; Between production tasks staff ar enot changing gloves. CDI: Educated staff on proper glove use. 3-304.15 (A) Gloves; Use Limitation (P) Discard gloves after a task is complete or any time they are damaged or soiled.

In plain English

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

More about other finding

notedCode Observation: The prep refrigerator on the end of the cook line is not maintaining tcs (temeprature control safety) foods 41F or below. (pico - 45FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: The prep refrigerator on the end of the cook line is not maintaining tcs (temeprature control safety) foods 41F or below. (pico - 45F; guacamole - 46F; sliced tomatoes 47F); CDI: products were moved to contianers with ice for corrective action until refrigerator repaired. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) 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 —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: A thermometer was not installed in prep refrigerator. CDI: A thermometer was installed during inspection. 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: In use wiping clothes not stored in a sanitizer between wiping up spills. CDI: WIping clothes placed in a sanitizer bucket during inspection. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes not stored in a sanitizer between wiping up spills. CDI: WIping clothes placed in a sanitizer bucket during inspection. 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: Cutting boards are heavily scored no longer cleanable. Resurface or replace cutting boards. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: Prep refrigeratorsCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Cutting boards are heavily scored no longer cleanable. Resurface or replace cutting boards. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: Prep refrigerators; reach in had gaskets torn allowing for cold air to leak; disallowing the refrigeration units to maintain 41F or below. Repair refrigerators. 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 drain on the dish sink (sanitizer basin) does not seal when closedWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The drain on the dish sink (sanitizer basin) does not seal when closed; The floor drain on the dish sink is slow to drain allowing for wastewater to run onto floor intermittently - Clean out floor drain. 5-205.15 Maintain a plumbing system in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: The dumpsters in storage area are unclean and accumulated with debris - Ensure that dumpsters are maintained clean when accumulated with debris. 5-501.116 Cleaning Receptacles (C)

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, Jul 17, 2025 · Original Source

1 - Inspection

Jan 16, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P); Cooked pork was found being stored in a reach-in cooler on its 8th day after being cooked according to date marking. After being cooked or prepared; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Food 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

notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P); Wiping cloths were found being stored in a chlorine sanitizer bucket at a concentration over 200ppm. Chlorine sanitizer shall be maintained at 50-200ppm. Use sanitizer at appropriate concentration. CDI- Sanitizer was diluted during the 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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Several wet wiping cloths were found being stored inside of a chlorine sanitizer bucket around 0ppm. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. CDI- Sanitizer was changed 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

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); Plates were found being stored in a container on the floor. In order to prevent potential contamination; utensils and food contact items shall be stored at least 6 inches above the floor.

In plain English

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

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Multiple prep bottom coolers have torn gaskets. Shelving is peeling/flaking where clean dishes are being stored. Equipment shall be maintained in a state of good repair. Replace items as needed.

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); Ceiling ventilation cover above the service area has dust buildup and needs to be cleaned. 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, Jan 16, 2025 · Original Source

1 - Inspection

Jun 25, 2024

Score 97

Official score: 97 · 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 present employee was able to present valid food protection manager certification during the inspection. At least one employee with food protection manager certification from an ANSI approved program shall be present at all times of food service operations.

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 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Observed ice dumped inside of a handwashing sink during the inspection. A handwashing sink may be used for no purposes other than handwashing. CDI- Employees were educated during the inspection.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; All potentially hazardous food items in the first prep cooler were over 41F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Multiple containers of cut tomatoes above 45F were voluntarily discarded. Other food was taken to cool down before a 4 hour period elapsed. PIC is not storing potentially hazardous food in this cooler until it is adjusted/repaired.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Container of white food ingredients was found with no label. Except for containers holding 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.

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 were found in the kitchen area during the inspection. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control for warmer months.

In plain English

More about signs of rodents or insects

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloth was found being stored outside of sanitizer during the inspection. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Repeat; Scoop with no handle was found being stored inside of a food container. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent contamination. Full points may be taken if this item is repeated again.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Repeat; The drain plate in the sanitizer basin in the 3 compartment sink has been replaced but is still dripping water under the sink. Establishment has filled the drain hole with plastic bags to keep sanitizer inside of the basin. Plumbing systems shall be maintained in a state of good repair. No points taken due to attempt at improvement made.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Jun 25, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Knife and can opener being stored as clean had residue/debris remaining on them. Food contact surfaces of equipment shall be kept clean to sight and touch. CDI- Items were taken back to the dishwashing area to be cleaned as needed.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Box of food was on the floor in the walk-in freezer. Food shall be stored at least 6 inches above the floor in order to prevent potential contamination.

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; Scoop with no handle was found being stored inside of a food container. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Repeat; Some prep bottom coolers have torn gaskets. Shelving is peeling/flaking where clean dishes are being stored. Equipment shall be maintained in a state of 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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The drain plate in the sanitizer basin in the 3 compartment sink is not functioning/present. Establishment has filled the drain hole with plastic bags to keep sanitizer inside of the basin. Plumbing systems shall be maintained in a state of good repair. Repair/replace this item.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Some areas of the floor have broken tiles and grouting is missing on several areas of the cook line floor. Physical facilities shall be maintained in a state of 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, Jan 17, 2024 · Original Source

1 - Inspection

Oct 10, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Repeat; Raw shrimp outside of original packaging in freezer was found being stored above ready to eat food. In order to prevent cross contamination; ready to eat food shall be stored above raw animal food. CDI- Food was rearranged as needed. Full deductions may be taken if this item is repeated.

In plain English

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

More about other finding

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Salsas were being stored on time as a public health control. These salsas had not time markings to indicate when the product must be discarded after a 4 hour period. Foods being held on TPHC shall be marked with the time to indicate when they shall be discarded. CDI- PIC opted out of TPHC and is moving forward with temperature control for sauces.

In plain English

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

More about other finding

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Large container of sugar was found with no label. Containers of food ingredients in working containers shall be labeled with their common name. CDI- Sugar was labeled.

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 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employee was observed preparing food items while wearing a watch. Employees shall not wear jewelry on their wrists or fingers (other than a plain wedding band) while preparing food.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoop handles were found directly touching food products in food/ice containers. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent 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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Spoons were found in containers being stored with their food/mouth contact portions facing upwards. Utensils and equipment shall be protected/inverted to prevent contamination. In outside shed; boxes of drink glasses were being stored on the floor. Utensils and equipment shall be kept at least 6 inches above the floor.

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; Some prep bottom coolers have torn gaskets. Shelving is peeling/flaking where clean dishes are being stored. Some lights under the two grill hoods are not functioning. Equipment shall be maintained in a state of 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, Oct 10, 2023 · Original Source