Restaurant · Wake County, NC

Torchy's Tacos #91

Name: Torchy's Tacos #91
Address: 1110 Mercantile Dr, Wake County, NC

1110 Mercantile Dr

Last inspected Aug 27, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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

The full inspection history

7 inspections

1 - Inspection

Aug 27, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed a soda dispenser and ice bin with pink and brown stain buildup on the ice bin spout and brown stains behind the soda pusher. Repeat. - Observed main ice machine with brown stain on the ice bin ceiling 4-501.114(C) A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions. P Quat sanitizer concentration shall be within 150-400ppm. - Observed 1 sani-bucket with Quat sanitizer concentration lower than 150 ppm. Corrected during inspection (CDI) - the sani-bucket was refilled with 200 ppm Quat sanitizer. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf - Observed food residue on the clean pans stacked at the dish drying rack. CDI - the pans involved were rewashed.

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 3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pastaFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. - Observed a squirt bottle of water with no label. Discussed the matter with the person in charge (PIC)

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 4-903.11(A)(B) and (D) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing (B) Clean EQUIPMENT and UTENSILS shall be stored(1) In a self-draining position that allows air drying; and - Observed wetness on stacks of clean pans. Discussed the matter with PIC

In plain English

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

More about equipment or utensil issues

notedCode 4-402.11 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 (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:(3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. - Observed 1 hand sink (near the prep cooler main service line) needs to be recaulked to the wall. Discussed the matter with PIC.

In plain English

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

More about cleaning or sanitizing problems

notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed accumulation on the back of the main prep top cooler cover edges due to not being easily moved to clean - Observed accumulation of black stain on the 2 handsink faucets and guards; and stain on the paper towel dispenser Discussed cleaning schedule in this area with PIC.

In plain English

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

More about cleaning or sanitizing problems

notedCode 5-205.15 (B) Leak pipe etc. not imminent threat - Observed dry goods storage (near the grease tank) leaked from the small pipe connected to the oil tankWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B) Leak pipe etc. not imminent threat - Observed dry goods storage (near the grease tank) leaked from the small pipe connected to the oil tank; resulting in a pool of water on the floor. Discussed the matter with PIC.

In plain English

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

More about water, plumbing, or sewage problems

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed shared dumpsters with side doors open and litter on the ground around the dumpsters that are not well maintained. 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed the female restroom with dust accumulation on the ceiling vent. 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, Aug 27, 2026 · Original Source

1 - Inspection

Apr 9, 2026

Score 94

Official score: 94 · Understand this area’s scale

10 recorded violations

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makersCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. - Observed the soda dispenser spout with black stains that need cleaning more often; or when it becomes soiled. Discussed the matter with the 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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf the day it prepared or unpacked count as day 1 and consume within 7 days. 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 - Observed whole milk and mayonnaise open (within 48 hours) and stored longer than 24 hours without a date mark. CDI - date marking to reflect the open date provided.

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 Separation - Storage (P) Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P - Observed oven cleaner in a bulk container stored under the oven. The bulk container should be stored away from the food production zone. CDI - the oven cleaner was restored in the storage closet.

In plain English

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

More about chemicals stored or used unsafely

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed damp in-use wiping cloths stored outside the sani-bucket. CDI - the in-use wiping cloths were restored in the sani-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) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) 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. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Storage closet: the bags of clean linens are stored together with bottles of cleaner solution without an adequate barrier. - Observed wetness on stacks of clean pans. Discussed the matter with PIC.

In plain English

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

More about equipment or utensil issues

notedCode 4-903.11(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. - Storage closet: found a stack of single-use articles ( food tray) stored without protection and on top of the bottles of cleaner solution. CDI - the stack of food tray involved was removed from the public service.

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. 4-502.11(A) Maintain utensils in good repair. - Observed 1 prep cooler with a torn gasket - Observed 1 pot with a torn handle - Observed multiple spatulas with a melt handle. PIC stated that the purchase order has been placed and is awaiting the replacement.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed accumulation on the back of the prep top cooler cover and around the pipe throughout the operation; which needs to be revisited in the cleaning schedule in this area.

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 5-202.13 Backflow PreventionWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13 Backflow Prevention; Air Gap (P). An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE; EQUIPMENT; or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). P - Observed soda/ice machine drain pipe with no air gap to the drain flood level rim. Verification due by 4/12/26.

In plain English

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

More about water, plumbing, or sewage problems

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed a shared dumpster with a top lid open and litter on the ground around the dumpster.

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, Apr 9, 2026 · Original Source

1 - Inspection

Oct 10, 2025

Score 93

Official score: 93 · Understand this area’s scale

8 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; A couple employee beverages stored up on food prep counter next to stored food. 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 beverages 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: In open counter hot-hold unit; tator-tots measured at 99F. In counter hot-hold unit by grill; double-panned rice holding at 125F. 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 units. CDI- Off-temperature products voluntarily discarded during inspection. [REPEAT]

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: Cut cabbage on counter in tight-panned container on low ice holding at 43F. Overall cold-holding has greatly improved. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS food exceeding 41F voluntarily discarded by PIC during inspection. When using ice bath method; use an ice pan that is larger than the food pan to allow ice to go all around the food pan and up to the level of the product. A separate pan lid on the food pan is also helpful. Also recommend individual pan lids at the to-go containers station; on the TCS tomato salsas and sour cream. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several metal and plastic pans stored as clean observed stacked/nested when still wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows AIR drying; and covered or inverted. Allow pans to thoroughly air dry before stacking. PIC to look at what space is being provided for drying; versus storage of clean/dry dishes. [REPEAT] 4-903.11(A); (B) and (D); Core; A couple utensils stored hanging down into produce prep sink. Grill brush stored leaning up against wall. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. For the utensils in the prep sink area; move them a bit higher; so out of the splash area. Add a wall holder for the grill brush to keep it stored up off the floor.

In plain English

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

More about equipment or utensil issues

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Unwrapped unprotected straws provided in the customer self-service area; with surfaces exposed to customer touch and sneeze. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Use wrapped straws for this area; or obtain straw dispenser that keeps straws protected until individually dispensed.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting boards at the prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [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 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Side door of shared dumpsters 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 dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.115; Core: Some loose litter on ground around the dumpsters; and cardboard accumulated behind 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. Observed both dumpsters labeled for trash use only; when usually one dumpster in a pair is for cardboard. Contact your landlord about the lack of a cardboard dumpster.

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; Caulk has pulled apart and has black microbial growth down into the caulk around the produce prep sink. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable. 6-501.12; Core; Dust accumulation along ceiling light cover in walk-in cooler; and along walls by the front queso cooler. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 10, 2025 · Original Source

1 - Inspection

Jun 9, 2025

Score 92

Official score: 92 · Understand this area’s scale

11 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Front kitchen handwashing sink soap dispenser is not working. Each HANDWASHING SINK shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Squeeze bottle of hand soap added 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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Pans stored as clean observed with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes returned for additional cleaning during inspection. 4-602.11; Core; Soda machine ice dispensing chute with pink residue accumulation. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. CDI- PIC educated on requirement and will clean more thoroughly. 4-501.114; Priority; Sanitizer concentration too low at the 3-comp sink in active use; measured at 0ppm quat. When tested fresh out of dispenser; is still low; <200ppm quat. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain quat sanitizer at least 200-400ppm. CDI- Sanitizer manually adjusted and retested during inspection. PIC contacted chemical service provider to come adjust the dispenser.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Hot-Holding: n middle kitchen; right side hot wells of corn and pulled pork not holding hot enough; measured at 125-132F as shown in above grid. In countertop unit; fried chicken and avocado not holding hot enough; measured at 125-131F as shown in above grid. 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 units. CDI- Off-temperature products 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; Cold-Holding: All TCS foods at the main prep line cold-holding above 41F as shown in above grid. In the side dredging unit; two pans of egg wash holding at 46F. In the front prep unit; green salsa holding at 47F and sour cream at 45F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. [REPEAT]

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; Functioning air temperature thermometer not available in the main prep cold-hold unit that is having temperature issues today. 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. CDI- air temperature thermometer added to this unit during inspection.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on container of spice and a couple squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

In plain English

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

More about food source, dating, or labeling problems

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer buckets; measured at 0-100ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached.

In plain English

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

More about cleaning or sanitizing problems

notedCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting boards throughout observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Bins of smallwares stored as clean with debris/residue accumulation in the bins. High storage shelf where uncovered single-service items are stored inverted observed with dust accumulation. Wheels/legs of equipment with heavy residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. CDI- Bins and wares returned for cleaning during inspection. [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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee coat stored on clean dish storage rack in dish wash area. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. CDI- Coat moved during 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, Jun 9, 2025 · Original Source

1 - Inspection

Jul 10, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

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; Whipped eggs on ice and a few portion cups filled with salsa were all holding above 41F ( see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less OR approved time as public health control procedure can be used...CDI by properly refrigerating foods.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; [Repeat] Large bus tubs observed being stacked while wet. Clean lids were observed being stored in soiled containers in the dish area. Clean equipment and utensils shall be stored in a clean; dry location; in a self-draining position that allows air drying and covered or inverted.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; [Repeat] Observed soiled speed racks; shelving in the walk-in cooler and some of the shelving in the dish area. Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 10, 2024 · Original Source

1 - Inspection

Mar 11, 2024

Score 93

Official score: 93 · Understand this area’s scale

13 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core - Hot water at both bathroom handsinks did not exceed 93F after running several minutes...Hot water of at least 100F shall be provided at each handsink...Increase hot water to at least 100F at handsinks.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation - Several food containers (stored as clean) were stacked together with old stickers and sticky residues on exteriors (exterior container sticky residues can adhere to interiors of containers stacked on top). Several small utensils; robot coupe processor; cutting wheels and a few hand slicers were soiled but stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority - A few cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less OR approved time as public health control procedure can be used...CDI by properly refrigerating foods.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority - Spinach leaves using approved time as a public health control procedure or TPHC (written procedure available) had a time stamp of 9:30 am but spinach leaves were still in container after more than 4 hours (observed about 3:00 pm)...Leftover TCS* foods using approved TPHC procedure shall be discarded after 4 hours (as stated on TPHC form)...CDI by discarding spinach leaves.

In plain English

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

More about other finding

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - In walk-in cooler; roasted corn was cooling in covered and stacked containers with 6 inch food depth in each...To cool hot TCS* foods; use shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (blast chiller; ice paddles); arranged to provide maximum heat transfer; and/or use loose covers or completely uncover cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - A few wiping cloths were stored in green soapy water buckets. Wiping cloths in a few sanitizer buckets were not completely submerged in sanitizer...Moist or soiled wiping cloths shall be kept in down inside approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above--not in soapy water solution.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core - Many clean food containers; container lids; etc. were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet containers; lids; etc. and completely air dry them before stacking.

In plain English

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

More about equipment or utensil issues

minorCode 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11; Core - At customer self-service counter; the food contact surfaces of many plastic forks; knives; and spoons were uncovered and their handles were pointing in different directions...Single service disposable knives; forks and spoons not prewrapped shall be presented so that only the handles are touched by consumers and food contact surfaces protected/covered...CDI by properly storing disposable tableware.

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 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) and (C); Core - A few food containers and some dispensing tongs were damaged or cracked...Food service utensils shall be kept in good repair...Discard damaged items.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Three-compartment sink rinsing and sanitizing sinks and right clean side drainboard were soiled...Warewashing facilities shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase 3-comp sink cleaning frequency.

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 - Observed soiled speed racks; undersides/exteriors of sinks; legs; exteriors of large B.O.S.S holding tank; mobile push cart...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core - Some side dumpster doors were open...Outside trash/recycling dumpsters shall have tight-fitting lids and doors...Keep lids and doors closed when not in use.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Caulk was missing in cracks between handsinks and adjacent splash guards...Physical facilities shall be kept in good repair...Replace missing/damaged caulk.; 6-501.16; Core - One wet mop had mop handle in bottom of mop sink/can wash basin and mop head was leaning against wall...After use; wet mops shall be positioned so they air dry without soiled walls; equipment or supplies...Hang up wet mops so their handles are up and mop heads down; draining into mop sink basin.

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, Mar 11, 2024 · Original Source

1 - Inspection

Oct 18, 2023

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation - Numerous food containers (stored as clean) were stacked together with old stickers and sticky residues on exteriors (exterior container sticky residues can adhere to interiors of containers stacked on top). Some food processor chopping/shredding wheels had food debris but were being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink.

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 - Several hot TCS* foods were hot holding below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by voluntarily discarding or reheating foods.

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 cold TCS* foods were above 41F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product or approved time as a public health control can be used...CDI by properly refrigerating foods.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core - Clean black baskets and other food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet containers and baskets and completely air dry them before stacking.

In plain English

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

More about equipment or utensil issues

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core - One long cutting board has some dark cracks/knife cuts...Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace this cutting board.; 4-502.11(A) and (C); Core - A few food containers and some dispensing tongs were damaged or cracked...Food service utensils shall be kept in good repair...Discard damaged items.

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 - Observed soiled speed racks; undersides/exteriors of utensil washing drain boards/sinks; interiors of spray rinse sink to left of 3-comp sink; exteriors of large holding tank; employee beverage storage shelves on walls...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 18, 2023 · Original Source