Restaurant · Wake County, NC

Taqueria La Cabana

Name: Taqueria La Cabana
Address: 3520 Capital Blvd, Wake County, NC

3520 Capital Blvd

Last inspected Apr 30, 2026 · View Map ↗ · Compare ↗

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Score 95

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

The full inspection history

7 inspections

1 - Inspection

Apr 30, 2026

Score 95

Official score: 95 · Understand this area’s scale

11 recorded violations

notedCode 5-202.12 Provide at least 100F water at handsinks. - Observed female restroom with a hot water faucet not functioningHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Provide at least 100F water at handsinks. - Observed female restroom with a hot water faucet not functioning; and the handsink water (89F) temperature is less than 100F. Discussed the matter with the person in charge (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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P). (A) FOOD shall be protected from cross contamination by: (d) Frozen; commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat (RTE) food. - Standing freezer: observed in-house frozen raw beef stored above in-house frozen cooked beef. Corrected during inspection (CDI): the freezer rearranged storage based on the food's internal cooking temperature; raw beef is below cooked beef. First observation; no point at this time.

In plain English

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

More about other finding

notedCode 3-501.14 Cooling (P) (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 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Reach-in cooler: Observed cooked beef (44F) cooled passed 6 hours with temperature above 41F. - Walk-in cooler: observed fried beans (43F) cooled for more than 6 hours with the temperature above 41F CDI - the cooked beef and fried beans were discarded.

In plain English

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

More about food kept at an unsafe temperature

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed cups of Salsa in the ice bucket with salsa (46F) temperature above 41F. PIC stated that the Salsa was chilled and removed from the refrigerator around 6 AM; and placed in the ice bucket for almost 4 hours. CDI - the Salsa involved was restored in the walk-in cooler to cool it down. Discussed the matter with PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 Time as a Public Health Control (TPHC) (P) (Pf)(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed cooked plantains at the hot food service line and salsa present at the counter monitor using the TPHC methodOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (TPHC) (P) (Pf)(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed cooked plantains at the hot food service line and salsa present at the counter monitor using the TPHC method; but with no product discarded during the time. CDI - the product time discarded. First observation; no point at this time.

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 Cooling Methods (Pf) 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 Cooling Methods (Pf) 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 fried beans (93F) cooling in the tall; deep bucket; and the food surface was higher than the ice tub cool line. The cooling time was almost 2 hours; with bean temperature above 70F. CDI - the beans reheat to 165F for 15 seconds; then restart the cooling process with a smaller portion that has the same level of ice tub cool line. - Walk-in cooler: fried beans cooled in the tall; deep bucket since last night. CDI - the bean discard; see line 20 .

In plain English

More about food kept at an unsafe temperature

notedCode 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing

Official wording

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

Inspector’s notes

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 the outdoor walk-in cooler entrance platform with chipped and non-smooth surfaces. Discussed the matter with the 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 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Dishwashing area: Observed food prep sink with no air gap of the sink drain pipe to the drain flood level rim. CDI - the pipe lift using a zip tieWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Dishwashing area: Observed food prep sink with no air gap of the sink drain pipe to the drain flood level rim. CDI - the pipe lift using a zip tie; air gap in place.

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 —Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17 Provide a covered waste bin in female restrooms. - Observed female restroom waste bin with no cover. CDI - cover provided.

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 5-501.111 Keep storage areas and bins for waste in good repair. 5-501.113(B) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111 Keep storage areas and bins for waste in good repair. 5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. - Observed dumpster without a top lid cover due to the top lid being in poor repair. Discussed the matter with PIC. Repeat.

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 6-501.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 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. - Observed female restroom with a door self-closing arm broken; the door does not self-close. 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

Official record from Wake County Environmental Services, Apr 30, 2026 · Original Source

1 - Inspection

Nov 7, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

11 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Open employee beverage stored above food storage on dry-goods rack by front register. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Hot-Holding: One pan of refried beans hot-holding in front service well at 132F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding. CDI- Product reheated to at least 165F corrective.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation; Thawing Method: Pork in bags piled high in container of water at food prep sink; not fully submerged; and water not turned on. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water; At a water temperature of 21C (70F) or below; With sufficient water velocity to agitate and float off loose particles in an overflow; and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F); for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- One bag of pork moved to cooler. Remaining pork submerged; with cold water turned on; flowing over.

In plain English

More about food kept at an unsafe temperature

notedCode 4-204.112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112; Core; External air temperature thermometer broken on tall 2-door cold-hold unit; and separate air thermometer inside the unit also broken. In a mechanically refrigerated FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit. [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 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Food employee observed wearing bracelets while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- Jewelry removed during inspection. 2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Bucket of sanitizer stored above food storage; on dry-goods rack next to front register. Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Container moved during 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Paper towel dispensers in both restrooms are not working; with roll of paper towels sitting on the toilets. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace the paper towel dispensers and ensure they are used to reduce cross-contamination of hands. [REPEAT]

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; Handwashing sink greywater pipe is not connected with floor drain; water runs onto floor. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair the plumbing.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

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 5-501.11Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.11; Core; Dumpster sitting on dirt. An outdoor storage surface for REFUSE; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH; durable; and sloped to drain. Move the dumpster forward onto parking lot surface. Recommend installing proper dumpster pad and enclosure. [REPEAT] 5-501.110; Core; Top lid of dumpster ripped off; missing. Side doors of dumpster left open. 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 dumpster closed. Contact trash service provider to have repair/replacement of dumpster. [REPEAT] 5-501.114; Core; Dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have missing drain plug replaced. [REPEAT] 5-501.115; Core: Loose bag of trash on ground next to the dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. [REPEAT]

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor tiles missing/damaged in outside walk-in cooler and along exterior entrance to the walk-in cooler. Physical facilities shall be maintained in good repair. Replace/repair tiles and flooring so smooth and cleanable. [REPEAT] 6-501.11; Core; Caulk has pulled apart and has black microbial growth down into the caulk around the 3-comp sink. Mens restroom handwashing sink is pulling away from the wall and caulk is pulled apart. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk these areas so smooth and cleanable.

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 7, 2025 · Original Source

1 - Inspection

Apr 24, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

notedCode 3-202.11Food temperature

Official wording

Food received at proper temperature

Inspector’s notes

3-202.11; Priority; Delivery Temperature: One container of pork; received within the past 30 minutes measured at 74F. Refrigerated; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be at a temperature of 5C (41F) or below when received. CDI- Off-temperature product voluntarily discarded during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 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; In the tall reach-in cooler; container of cut tomatoes at 50F and container of refried beans at 50F; both dated as prepared yesterday. Temperatures in walk-in cooler ok today at 40-41F; but recommend reducing temperature to this outside unit as the weather is getting hotter. When asked; PIC verified date was correct. Product may have been left out too long earlier during prep. Except during preparation; cooking; or cooling; or when time is used as the public health control; TCS foods shall be maintained at 41F or less. CDI- TCS foods exceeding 41F voluntarily discarded during inspection. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Date-Marking: Opened gallon of milk in tall cooler lacking date. When asked; PIC stated the milk was opened a couple days ago. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- Known opened-on date added during inspection. [REPEAT]

In plain English

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

More about food source, dating, or labeling problems

notedCode 4-204.112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112; Core; External air temperature thermometer broken on tall unit; and no separate air thermometer available in the unit. In a mechanically refrigerated FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit.

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; Paper towel dispenser in restroom not working. Soap dispenser also not dispensing properly. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. [REPEAT]

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; Ladies restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the ladies restroom. 6-202.14; Core; The door spring of the ladies restroom is broken. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Repair/replace the door spring. 6-302.11; Priority Foundation; Restroom used by staff out of toilet paper. A supply of toilet tissue shall be available at each toilet. CDI- Toilet Paper replenished during 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 5-501.11Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.11; Core; Dumpster sitting on dirt. An outdoor storage surface for REFUSE; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH; durable; and sloped to drain. Move the dumpster back to parking lot surface. Recommend installing proper dumpster pad with enclosure. 5-501.110; Core; Side doors of dumpster left open. 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 of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.114; Core; Dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have missing drain plug replaced. 5-501.115; Core: Loose litter on ground around the dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. [REPEAT]

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor tiles worn/missing in walk-in cooler and at entrance of walk-in cooler. Physical facilities shall be maintained in good repair. Repair flooring so smooth and cleanable. [REPEAT]

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 24, 2025 · Original Source

1 - Inspection

Oct 22, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Several employees observed sitting down for break and then entering the kitchen to handle food items without handwashing. 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- education given and hands were washed.

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; [Repeat] Several TCS foods in the walk-in cooler are holding at 43F. Except during preparation; cooking; or cooling; or when time is used as the public health control; TCS foods shall be maintained at 41F or less. Verification Required- EHS will return on Friday; October 25th to verify that the walk-in cooler is holding TCS foods at 41F or less.

In plain English

More about food kept at an unsafe temperature

notedCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Employee observed running to the walk-in cooler and grabbing a large container of beans to go hide in their personal car. Protect food from contamination sources not specifically noted by the code.

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

notedCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; [Repeat] The table underneath the grill is lined with aluminum foil and paper towels. The cutting board at the flip top cooler is also lined with aluminum foil. NonFOOD-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.

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 5-203.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-203.13; The service sink is locked and inaccessible to the restaurant; resulting in them dumping mop water directly onto the ground. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; [Repeat] Observed worn flooring in walk-in cooler and kitchen. Physical facilities shall be maintained in good repair. Repair flooring.

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 22, 2024 · Original Source

1 - Inspection

Jun 12, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

7 recorded violations

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Beans cooling in an ice bath for an hour prior to my arrival was 114-121F at 9:54am. At 11:21am the beans had only cooled to 76-77F. Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- education given on cooling methods and beans were separated into smaller portions to cool rapidly.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Several TCS foods in the walk-in cooler are holding at 43F. Except during preparation; cooking; or cooling; or when time is used as the public health control; TCS foods shall be maintained at 41F or less. CDI- Ice added to cool foods down.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Several bags of cooked meats prepared within the last few days were not date marked in the reach-in freezer. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- known dates 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

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Plantains and Chile Rellenos being held on TPHC at the hot bar were not labeled with a time stamp. The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. CDI- known times added. *Next violation will result in discard*

In plain English

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

More about other finding

minorCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; The table underneath the grill is lined with aluminum foil and paper towels. The cutting board at the flip top cooler is also lined with aluminum foil. NonFOOD-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.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The service sink out back has standing water. A plumbing system shall be maintained in good repair. Fix the drainage issue.

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; [Repeat] Observed worn flooring in walk-in cooler and kitchen. Physical facilities shall be maintained in good repair. Repair flooring.

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 12, 2024 · Original Source

1 - Inspection

Mar 19, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed worn flooring in walk-in cooler and kitchen. Physical facilities shall be maintained in good repair. Repair flooring.

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

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Observed dough cutter/scraper stored inside handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI-Item was moved to three compartment sink during 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 hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed beans on steam table with temperature of 122F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Beans were reheated to 165F.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 19, 2024 · Original Source

1 - Inspection

Oct 10, 2023

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed chile relleno and other foods cooling in walk-in cooler tightly covered. Cooling shall be accomplished by leaving loosely covered or uncovered if protected from overhead contamination. CDI-by educating and removing covers.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed damage flooring in walk-in cooler and kitchen. Physical facilities shall be maintained in good repair. Repair flooring.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Observed employee food and drinks stored above establishment's foods on dry storage shelf. Areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; single service and single use articles are protected from contamination. Recommend creating separate/designated space by labeling large bin -Employee Use Only- stored on bottom shelf for storage of employee food/beverage.

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, Oct 10, 2023 · Original Source