Restaurant · Wake County, NC

The Butcher's Mexican Grill

Name: The Butcher's Mexican Grill
Address: 3110 New Bern Ave, Ste 116, Wake County, NC

3110 New Bern Ave, Ste 116

Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗

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Score 93

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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

8 inspections

1 - Inspection

Sep 22, 2026

Score 93

Official score: 93 · Understand this area’s scale

6 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Salsa is 54F to 60F in the salsa bar. Eggs are 45F and rice is 42F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-More ice was added around the salsa container at the salsa bar. The TCS food items in the upright refrigerator were placed in the walk-in cooler. This is a repeat item.

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 3-305.11 Core: A box of carrots and peas and ground beef is on the floor of the walk-in freezer. Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this sectionContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Core: A box of carrots and peas and ground beef is on the floor of the walk-in freezer. Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location;(2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. CDi- The above food items were placed on shelving once REHS spoke to PIC.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Core: Two grill refrigeration units and an upright freezer are not working. The dish machine is not working. Equipment shall be in good repair. This is a repeat item.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Core: The hot water faucet on at the 3 compartment sink is leaking. 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

minorCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114 Core: Missing a drain plug on the cardboard dumpster. Provide drain plugs on dumpsters.

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 The floor is worn in the prep area. Physical facilities 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, Sep 22, 2026 · Original Source

1 - Inspection

May 7, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Salsa is 60F in the salsa bar. Maintain TCS foods in cold holding at 41F or less. CDI-More ice was added around the salsa container at the salsa bar.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (A) Scoop is stored lying flat in the flour container. No scoop with handles in the bread crumbs and flour container. In-use utensils in TCS foodEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) Scoop is stored lying flat in the flour container. No scoop with handles in the bread crumbs and flour container. In-use utensils in TCS food; must be stored with handles above the food and top of the food container.

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

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

Inspector’s notes

4-501.11 Core: Two grill refrigeration units are not working. The dish machine is not working. Equipment shall be in good repair. This is a repeat item.

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, May 7, 2026 · Original Source

1 - Inspection

Dec 10, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

4 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Potatoes are 54F and beef is 57F in the glass upright refrigeration unit. Coleslaw is 52F in the salad bar. Maintain TCS foods in cold holding at 41F or less. CDI-The potatoes and beef were voluntarily discarded. Ice was placed on the coleslaw. This is a repeat item.

In plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Priority: Sanitizer is over 200ppm in the spray bottles. Sanitizer shall be made to within the tolerance range(0-200ppm for chlorine). CDI-The sanitizer was remixed to the correct concentration.

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 —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11 (B) Priority foundation: A metal stem thermometer is reading 10F in ice water. Metal stem thermometers that read from 0-220F shall be 32F in ice water. CDI-This thermometer was voluntarily discarded.

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

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

Inspector’s notes

4-501.11 Core: Two grill refrigeration units are not working. The dish machine is not working. Equipment shall be in good repair. This is a repeat item.

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 10, 2025 · Original Source

1 - Inspection

Aug 27, 2025

Score 92

Official score: 92 · Understand this area’s scale

10 recorded violations

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11Priority foundation: Food establishment does not have written vomiting and diarrhea clean up procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed written vomiting and diarrhea clean up to procedures to the PIC.

In plain English

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

More about other finding

notedCode 4-501.114 Priority: Sanitizer in the spray bottles are less than 50ppm of chlorine. Maintain sanitizer at correct concentrations when being used to sanitize. Sanitizer was remixed to the correct concentration once REHS spoke to PICCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Priority: Sanitizer in the spray bottles are less than 50ppm of chlorine. Maintain sanitizer at correct concentrations when being used to sanitize. Sanitizer was remixed to the correct concentration once REHS spoke to 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 —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Beans are 43F and milk is 42F in the upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The TCS food was placed in the walk-in cooler once REHS spoke to PIC.

In plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Priority foundation: Unlabeled bottles of sanitizer. Label working containers of toxic materials such as cleaners and sanitizers. Sanitizer was labeled once REHS spoke to PIC.

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 Cooling Methods: Cooling chicken soup in a container with a tight fitting lid too thick. Cooling rice in a bag that is closed. Cool TCS food uncoveredFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods: Cooling chicken soup in a container with a tight fitting lid too thick. Cooling rice in a bag that is closed. Cool TCS food uncovered; in thin portions( less than 4 inches thick); use ice as ingredient or use other effective means. The chicken soup was voluntarily discarded. The rice was reheated.

In plain English

More about food kept at an unsafe temperature

minorCode 2-402.11 Core: An employee that is handling food is not wear a hair restraint. Employees that handle food shall wear effective hair restraints such as a hatEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Core: An employee that is handling food is not wear a hair restraint. Employees that handle food shall wear effective hair restraints such as a hat; visor 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 4-903.11 (A) Utensils stored in a container with food debris. Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Utensils stored in a container with food debris. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. The utensils were taken back to the dish washing area to be washed; rinsed and sanitized. 4-901.11 Some food containers are stacked wet. Air dry food containers before stacking them or cross stack them.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Core: Three door upright refrigeration unit is not working. The dish machine is not working. Equipment shall be in good repair. 4-502.11(A) Core: Batter dispenser has a rubber band on it. Maintain utensils in good repair. The batter dispenser was removed from service once REHS spoke to 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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Core: The can wash is not draining. 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

minorCode —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 The floor is worn in the prep area. Physical facilities 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, Aug 27, 2025 · Original Source

1 - Inspection

May 5, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Hotdogs are 45F and ham is 43F in the prep refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The hotdogs and ham was placed on ice.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.11 CoreCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Core; Upright freezer and stove are not working. 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 2-103.11(O) Priority foundation: Facility does not have an employee health policy. Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O) Priority foundation: Facility does not have an employee health policy. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. REHS emailed an employee health policy to the PIC.

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 —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Priority foundation: No vomiting and diarrhea clean up procedures are available. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed PIC written procedure.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, May 5, 2025 · Original Source

1 - Inspection

Nov 18, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P There was a container of pulled pork that was holding at 120F. This potentially hazardous food must be held hot at 135F or above. CDI.. The pork was reheated to 175F.

In plain English

More about food kept at an unsafe temperature

notedCode 7-207.11 Restriction and Storage - Medicines (P) (Pf) A bottle of over the counter stomach medicine was stored above single-service items. All medicines must be stored below all foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11 Restriction and Storage - Medicines (P) (Pf) A bottle of over the counter stomach medicine was stored above single-service items. All medicines must be stored below all food; food prep areas; single-service items; and linens. CDI... The medicine was moved away from the single service 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 —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In-use equipment was stored in seating water with a temperature of 76F. The water temperature that in-use equipment must be stored in is 41F and below or 135F and above. CDI.. The utensils were washed at the three compartment sink and placed in hot water at 135F.

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

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Repair the reach-in cold hold unit that is no longer working. All equipment must be 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

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the grill and cooking equipment. Clean around the deep fryers. Clean the storage shelves in the walk-in cooler. Clean the gaskets on the cold hold units. Equipment must be kept free of an accumulation of dirt; Food residue and other debris.

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

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) The light in the walk-in cooler was not working again. There must be at least (10 foot candles) of light 30 inches above the floor. This was a general comment on the last inspection.

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, Nov 18, 2024 · Original Source

1 - Inspection

Jul 1, 2024

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; A male employee handled raw meat and then went on to touch other items without washing his hands. Employees must wash their hands after engaging in activities that contaminate the hands. CDI.. The employee was instructed on when proper handwashing needs to take place. The employee was properly washing his hands before the end of 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

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw Chicken breast cut up and placed in a pan was stored on top of produce. Raw food items must be stored below ready-to-eat food items. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. CDI.. The food items were placed in the correct final cook temperature.

In plain English

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

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Two of the sanitizer buckets were showing no measurable chlorine sanitizer. Chlorine sanitizer must be between 50 to 200 parts per million. CDI... The sanitizer was corrected to 100 parts per million.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Chicken was held at 102F; Beef was held at 100F; Cooked Pork was held at 110F; Cheese was held hot at 98F;Corn was held at 120F; Rice was held at 124F. The food items were placed in a hot holding unit at this temperatures. These potentially hazardous food items must be held hot at 135F or above. CDI... The food items were reheated to 165F.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Lemon fresh bleach was being used as a sanitizer solution. Scented bleaches and splashless bleaches are not approved to be used as a sanitizer solution. Chemical sanitizers and other chemicals applied to Food-Contact Surfaces must meet the current requirements. CDI.. Regular bleach was obtained and fresh sanitizer was made.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; A hot hold unit was being used to heat up hot food items. Except for toasters; mixers; microwave ovens; water heaters and hoods; Food Equipment shall be used in accordance with the manufacturer's intended use. CDI.. The food items were reheated on the stove top and placed back in the hot hold unit.

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, Jul 1, 2024 · Original Source

1 - Inspection

Jan 30, 2024

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing station near the grill station had no hot water. A handwashing sink shall be equipped to provided water at a temperature of at least (100F) through a mixing valve or combination faucet.

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; There was a pan of rice that was being held at 124F. There was a pan of cooked chicken that was held at 84F. These potentially hazardous foods must be held hot at 135F or above. CDI.. The food items were reheated to 165F.

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; There were some food items that were date marked for 1/15; 1/20; 1/21; and 1/22. Some raw and ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI... The food items were placed in the trash can.

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 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Core; There was a dead roach observed in the lobby. Dead insects must be removed from the premises at a frequency that prevents their accumulation; or the attraction of pests. CDI... The insect was removed.

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

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; There were stickers left on clean avocados. Fruits and vegetables that are clean must be free of stickers and other debris.

In plain English

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

More about other finding

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Clean the three compartment sink and food prep sinks. throughout the day at a frequency necessary to prevent recontamination of Equipment and 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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Clean the gaskets on the cold-hold units. Clean around the cooking equipment. Clean the bottom of the cold hold units. Clean the storage shelves. Equipment must be kept free of an accumulation of dirt; Food residue; and other debris.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Replace the blown light bulbs above the cooking equipment. There must be at least (50 foot candles) at a surface where a Food Employee is working with Food or working with Utensils or Equipment such as knives and slicers where employee safety is a factor.

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, Jan 30, 2024 · Original Source