Restaurant · Wake County, NC

Taco Bamba Ridgewood

Name: Taco Bamba Ridgewood
Address: 3518 Wade Ave, Wake County, NC

3518 Wade Ave

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

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Score 93.5

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

The full inspection history

8 inspections

2 - Re-Inspection

Jun 4, 2026

Score 93.5

Official score: 93.5 · Understand this area’s scale

10 recorded violations

notedCode REPEAT 2-103.11(A-P) - PIC Duties - PfH)Proper coolingPermits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

REPEAT 2-103.11(A-P) - PIC Duties - PfH)Proper cooling; routine monitoring I)Proper hot/cold holding temps; routine monitoring K)Proper SANITIZING of EQUIPMENT/UTENSILS -Observation: establishment is still having cooling procedure issue; and they are not keeping sanitizer buckets within the concentration range required by the food code. Make sure to train staff in this matter. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) show employee the stickers with cooling procedure on the wall and discussed the matter with Person in Charge (PIC). Also; violations were voluntarily corrected.

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 REPEAT 4-602.11 (A) (1) Equipment food contact surfaces and utensils -(E) shall be cleanedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

REPEAT 4-602.11 (A) (1) Equipment food contact surfaces and utensils -(E) shall be cleaned; -(4) such as ice makers; -(a) at a frequency specified by the manufacturer (C) -Observation: ice maker had severe pink and black slime accumulation where the ice is made and all over the ice dispenser. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC) and explained how to clean the ice maker properly.

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 REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observation: two (2) containers of carnitas (pork belly) inside walk-in cooler from the day beforeFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observation: two (2) containers of carnitas (pork belly) inside walk-in cooler from the day before; it was between 44F and 48F. -Corrected During Inspection (CDI): both containers were voluntarily discarded by the Person in Charge (PIC0.

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 REPEAT 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

REPEAT 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 -Observation: pork belly prepared the day before was cooling down overnigh in closed containers and during this inspection when temperature was taken; food containers were between 44F to 48F. -Corrected During Inspection (CDI): as mentioned in violation #22; Person in Charge voluntarily discarded food item.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (A)-(D) Thawing - TCS FOOD shall be thawed: (B) Completely submerged under running water: (1) At a water temperature of =70FFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A)-(D) Thawing - TCS FOOD shall be thawed: (B) Completely submerged under running water: (1) At a water temperature of =70F; Pf -Observation: ground beef was being thawed submerged in 75F water and 76F running water. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily added ice in water where ground beef was submerged and water was 39F.

In plain English

More about food kept at an unsafe temperature

notedCode 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. -Observation: food employee was preparing breaded chicken while wearing smartwatch. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observation: bucket with QUAT Sanitizer was reading 100ppm in cooking area. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). Person in Charge (PIC) voluntarily discarded the sanitizer bucket.

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 3-302.15 Wash fruits and vegetables prior to use. -Observation: avocado that was considered clean and ready to be cut and go to the customer had stickers on it. Make sure to remove stickerOther

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. -Observation: avocado that was considered clean and ready to be cut and go to the customer had stickers on it. Make sure to remove sticker; washed avocados and then placed in area that will be prepared for the customer to eat. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

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

More about other finding

notedCode 3-304.12 (A) During pauses in food preparation or dispensingEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: scoop without handle was placed inside flour container. Make sure that scoop inside container has a handle and handle is not touching the food item. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 REPEAT 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

REPEAT 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. -Observation: dishwasher had accumulation in the top part. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

Official record from Wake County Environmental Services, Jun 4, 2026 · Original Source

1 - Inspection

May 15, 2026

Score 87

Official score: 87 · Understand this area’s scale

17 recorded violations

notedCode —Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11(A-P) - PIC Duties - Pf -Observation: during inspection Person in Charge (PIC) was not able to answer question directly related to food safety as it can be read in the inspection. -Corrected During Inspection (CDI): PIC corrected all P and Pf violations and Environmental Health Specialist (EHS) was able to provide education during the inspection.

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 2-301.14 When to wash -(H) Before donning gloves for working with FOODHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to wash -(H) Before donning gloves for working with FOOD; P -Observation: food employee didn't wash hands before donning gloves to work with Ready-to-Eat food. -Corrected During Inspection (CDI): after EHS explained the violation; PIC voluntarily asked food employee to wash hands.

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.

More about handwashing problems

notedCode 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. Pf -Observation: hand wash sink was being used to dump coffee in kitchen area. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) informed Person in Charge (PIC) that sink shall be washed rinsed and sanitized before being used for hand wash again and PIC. Make sure hand wash is used for hand wash ONLY. 5-202.12 Handwashing sinksHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. Pf -Observation: hand wash sink was being used to dump coffee in kitchen area. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) informed Person in Charge (PIC) that sink shall be washed rinsed and sanitized before being used for hand wash again and PIC. Make sure hand wash is used for hand wash ONLY. 5-202.12 Handwashing sinks; installation (A)A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. -Observation: in customer restroom hand wash sink had water at 70F. -EHS discussed the matter with PIC.

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.

More about handwashing problems

notedCode 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observation: shell eggs were being stored on top of pineapple and vegetables inside walk-in cooler. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed shell eggs in bottom shelves. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P -Observation: food employee was using gloves while working with food. When it was time to work with Ready-to-Eat (RTE) foodOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observation: shell eggs were being stored on top of pineapple and vegetables inside walk-in cooler. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed shell eggs in bottom shelves. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P -Observation: food employee was using gloves while working with food. When it was time to work with Ready-to-Eat (RTE) food; food employee wore new gloves on top of old gloves. -Corrected During Inspection (CDI): food employee voluntarily removed both gloves; washed hands; wore new gloves and proceeded to work with RTE food. 3-302.11 (A)(1)(d) Food shall be protected from cross-contamination accordingly with their final cooking temperature in freezer EXCEPT when in commercially processed packages. -Observation: raw ground beef inside in-house packaging was on top of French fries and hot dogs inside reach-in freezer. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

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

More about other finding

notedCode 4-602.11 (A) (1) Equipment food contact surfaces and utensils -(E) shall be cleanedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (A) (1) Equipment food contact surfaces and utensils -(E) shall be cleaned; -(4) such as ice makers; -(a) at a frequency specified by the manufacturer (C) -Observation: ice maker had severe pink slime accumulation where the ice is made and all over the ice dispenser. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC) and explained how to clean the ice maker properly.

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 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observation: pickled onion has been cooling for 72h and temperature was 43F. -Corrected During Inspection (CDI): pickled onion was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observation: unsalted butter in room temperature (74F) and pork (112F) were being kept on top of make unit prep. -Corrected During Inspection (CDI): pickled onion and unsalted butter were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P -Observation: lengua (beef) was in walk-in cooler for 8 days. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded food item.

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 7-201.11 Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P -Observation: bucket with QUAT Sanitizer was stored on top of tea boxes. -Corrected During Inspection (CDI): food employee voluntarily removed bucket sanitizer that was on top of the food item.

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 3-501.15 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 -Observation: freshly prepared guacamole with tomatoes (56F) in small cooler; and cut lettuce with cut cabbages (43F) in walk-in cooler were cooling down in deep containers completely closed with tight fitting lids and plastic wrap. -Corrected During Inspection (CDI): person in charge voluntarily removed lid and plastic wrap to allow air to circulate on the food item.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. -Observation: several coolers didn't have an air thermometer in the warmest part of the cooler. -EHS educated PIC to make sure air thermometers are placed near the door of the coolers.

In plain English

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

More about equipment or utensil issues

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observation: bucket with QUAT Sanitizer was reading 100ppm in cooking area. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded the sanitizer bucket.

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)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. -Observation: coffee filters were stored without any type of protection; exposed to contamination under cabinet in drinks area. -Environmental Health Specialist (EHS) recommend Person in Charge (PIC) to stored inside the original packaging or in a cleanable container to avoid 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 4-402.11 Fixed EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-402.11 Fixed Equipment; Spacing or Sealing - Installation (C) -(A) Equipment that is not movable shall be installed so that it is; -(3) Sealed on the wall. -Observation: hand wash sink in the cooking area; and dishwasher sink was coming out of the wall and it needs to be re-caulked. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-502.11 Utensils shall be kept in good repair (C) -Observation: several spatulas had handle melted and in bad repair that can no longer be considered cleanable. -EHS discussed the matter with Person in Charge (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 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. -Observation: dishwasher had severe accumulation in the top part. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

minorCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114 Using Drain Plugs (C) -Observation: dumpster for recycling materials didn't have a drain plug. -EHS 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

minorCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110 Using Dressing Rooms and Lockers (C) -Observation: cellphone was on top of food prep sink in shelf with dry food items. -Make sure to store employees belongings in designated area to avoid food contamination.

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, May 15, 2026 · Original Source

2 - Re-Inspection

Nov 3, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee(s) observed entering kitchen from outside/restroom to don gloves/work with foods without washing hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- EHS instructed employees to wash hands. Employees washed hands.

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.

More about handwashing problems

notedCode 3-401.11Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11; Priority; Grouper cooked to 125F. Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. CDI- EHS corrected employee who immediately placed grouper back on grill; cooking to 160F. Educated on temp requirements for animal proteins.

In plain English

More about food kept at an unsafe temperature

notedCode 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; Provide a covered waste bin in female restrooms. No covered trash can noted today.

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, Nov 3, 2025 · Original Source

1 - Inspection

Oct 8, 2025

Score 86

Official score: 86 · Understand this area’s scale

13 recorded violations

notedCode 2-301.12 (A)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12 (A);(B); Priority; Multiple employees noted washing hands very briefly; with one employee noted not using any hand soap. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI- EHS immediately corrected violation; instructing the employees on how to wash hands. Both employees washed hands appropriately.

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.

More about handwashing problems

notedCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; Handwashing sink in dish area had wiping cloth inside and was blocked by broom. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B); Priority Foundation; Employee observed rinsing cutting knife in front prep handwashing sink. CDI- EHS immediately corrected and employee took knife back to dish pit. 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.

More about handwashing problems

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Observation: Onion dicer stored 'clean' with food debris. Lid with sticky residue from label stored clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- PIC placed back in dish pit to wash rinse and sanitize. 4-602.11 (E); Core; Black residue present on beverage dispensing nozzles at customer self-service drink machine. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to this nozzle. PIC pulled and cleaned nozzles at end of 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 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Refried beans cooling from 10:30am at 1:32pm were at 120F in large pot in prep sink. Beans were not cooled to 70F within two hours. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- PIC voluntarily discarded the refried beans. Repeat violation; full points.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Observed lengua and brisket below 135F (see temperature chart). Maintain TCS foods in hot holding at 135F or above. CDI- PIC voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Multiple TCS foods above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- Roasted corn (made around 12p) which was returned to the freezer to cool to 41F; Chili oil with garlic was voluntarily discarded. Salsa morita moved to bottom prep cooler; as it was refilled around 2 hours prior. Pork belly was voluntarily discarded and PIC instructed to keep on TPHC or temperature 41F or below/135F or above. All other TCS foods were placed on ice as they were put in the cooler before lunch appx 11am. Walk in cooler was at 40F at end of inspection; and items in the walk in cooler that were above 41F were at 41F at end of inspection. EHS verified all items placed on ice were at 41F below before leaving inspection.

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; 3-501-18; Priority foundation; Salsa Verde date marked incorrectly for 9/6 instead of 10/6. Ham and hotdogs in cold drawers had no date marking; date of opening could not be confirmed. Roasted cactus (nopales) date marked 9/29. Slaw with no date mark prepared 10/2. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- PIC corrected all dates and voluntarily discarded items where dates could not be confirmed within the past 7 days. Train employees on proper date marking. As many items and their preparation are more complex for this establishment; it may be easier to train employees to date mark all 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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Refried beans cooling in large pot in ice bath that was not adequate for the size of the beans. 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. CDI- PIC voluntarily discarded. If you use a large stock pot to cool; an ice bath will not be enough to cool product. Use ice paddles for this process in conjunction with ice bath in prep sink and stir frequently.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed mushrooms being cut without first being rinsed. Employee was also noted after cutting them putting them back into cardboard box; whcih if they were cleaned that would be an additional violation. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants. Ensure that staff is aware of this process. Repeat; full points.

In plain English

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

More about other finding

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; Garnish flip top prep cooler is not holding proper temperature. Temperature was at 45F ambient; with many TCS foods above 41F. PIC mentioned the cooler was repaired previously. If repairing is does not provide temperature compliance; the cooler needs to be replaced. Use ice until the prep top cooler is replaced or FULLY repaired. Maintain temp logs every 2 hours to ensure product is at 41F or below. Ice is a temporary solution for cold holding and is not a means for long term temperature compliance. Maintain equipment in good repair. 4-501.12; Replace steam table cutting board as it is scoured and damaged. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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 5-205.15 (B)Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B); Core; Move the pipe underneath the pre-rinse sink so that is directly above the floor drain and does not have to be directed by use of a bowl from current pipe. Maintain plumbing 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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Clean area surrounding grease trap with absorbent material; discard; then pressure wash. Take care to not pressure wash grease into storm drains. Maintain refuse area clean.

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 6-101.11/6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11; Core; Regrout the floor tiles on line so that they are easily cleanable. Clean the floor drains under the dishmachine area. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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 8, 2025 · Original Source

1 - Inspection

Jan 30, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode —Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: Observed alpaca chicken improperly cooled from 1130AM and observed at 116F in walk in refrigerator. Chicken was being cooled with sheet pan lid over product disallowing heat to escape from product. Cooked animal foods shall be cooled to 70F within 2 hours once food products reaches 135F. And than cooled from 7F to 41F within additional 4 hours. CDI: Chicken was discarded during inspection voluntarily from operator. 3-501.14 Cooling (P)

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed stickers left on avocados that had been halved and grilled to be made into guacamole. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants. Please have stickers removed. Ensure that staff is removing stickers during the cleaning process.

In plain English

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

More about other finding

notedCode Observation: Th in use tongs observed being stored on the handles of stove and fryers allowing contamination while staff walking down cook lineEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Th in use tongs observed being stored on the handles of stove and fryers allowing contamination while staff walking down cook line; dropping foods during preparation. Eliminate this practice to prevent cross contamination during utensils storage. CDI: Utensils were removed form service for cleaning and no longer store don handles of various equipment. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.

In plain English

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

More about equipment or utensil issues

notedCode Observation: The gasket on the 1 door prep refrigeratorCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the 1 door prep refrigerator; chef drawers are in poor repair. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 30, 2025 · Original Source

1 - Inspection

Aug 20, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

criticalCode Observation: The equipment and utensils in the dish machine located in the kitchen being washed were not sanitized due to the sanitizer not functioning in the dish machine. CDI: Operator began using the dish sink compartment for sanitizing. 4-702.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The equipment and utensils in the dish machine located in the kitchen being washed were not sanitized due to the sanitizer not functioning in the dish machine. CDI: Operator began using the dish sink compartment for sanitizing. 4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P

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 Observation: The air temperature eon the walk in was observed initially at 42F upon arrivalFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: The air temperature eon the walk in was observed initially at 42F upon arrival; walk in cycled to 45F but has not recovered air temperature through entirety of inspection. TCS (temperature control safety food products) ranged in temperature from 44F to 47F in walk in refrigerator. Verification for corrective action within 24hours to verify operation of walk in refrigerator by 8/21/2024 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

More about food kept at an unsafe temperature

minorCode Observation: The gasket on the 1 door prep refrigerator is torn. The handle lock on the walk in door does not allow to close and keep door shut. Walk in is not recovering to maintain cold hold temperature. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the 1 door prep refrigerator is torn. The handle lock on the walk in door does not allow to close and keep door shut. Walk in is not recovering to maintain cold hold temperature. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

In plain English

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

More about cleaning or sanitizing problems

minorCode Observation: The dish machines are not operating properly through cyclingCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: The dish machines are not operating properly through cycling; pulling detergents through cycling. 4-501.15; Core; B) A WAREWASHING machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.

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 20, 2024 · Original Source

1 - Inspection

Mar 15, 2024

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw shell eggs stored over cooked chicken inside walk-in cooler. Cross contamination shall be prevented by storing the food based on final cook temperature with ready-to-eat foods at the top. CDI: Chicken removed.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Date marking stickers left on several dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS to return to ensure that date marking stickers have been removed from all clean multi-use utensils.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Several containers of house-made pimento cheese dated 3/8 stored past their 7-day hold. Food shall be discarded if it exceeds the appropriately marked date. CDI: Pimento cheese 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

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

In plain English

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

More about other finding

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; Flip-top cutting board with deep scratches. Surfaces such as cutting blocks and boards shall be resurfaced if they can no longer be effectively cleaned and sanitized.

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; Few employee phones stored with facility items under prep-sinks. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing.

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, Mar 15, 2024 · Original Source

1 - Inspection

Feb 7, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; TCS sauces inside walk-in cooler that were previously frozen were not dated with the date of thaw. TCS foods shall be clearly marked to indicate the date which the food shall be consumed; sold; or discarded. CDI: Date markings added.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Gaskets split on two reach-in cooler doors. 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

minorCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Two employee phones observed on shelving above active prep surfaces. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI: Items removed to safe locations.

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 7, 2024 · Original Source