Restaurant · Wake County, NC

Torero's Restaurant

Name: Torero's Restaurant
Address: 4721 Atlantic Ave, Wake County, NC

4721 Atlantic Ave

Last inspected Jul 20, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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

6 inspections

1 - Inspection

Jul 20, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

11 recorded violations

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration; and Hardness. (P). Chlorine sanitizer concentration shall be within 50-200ppm. - Observed a sani-bucket with chlorine concentration below 50ppm. Corrected during inspection (CDI); the sani-bucket was refilled with 100 ppm chlorine sanitizer. 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 soda machines with black and pink stains on the soda nozzles. CDI - The nozzles were cleaned.

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

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11(C) Pf Consumer Advisory REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote. - Observed consumer advisory with corrected disclosure and reminder messages but missing the asterisk next to the items that can be made to order raw or undercooked. CDI: the asterisks added next to the items that need them.

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 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Chlorine sanitizer concentration shall not exceed 200ppm. (Chlorine sanitizer effective range is 50-200ppm) - Observed 1 sani-bucket with a chlorine concentration of higher than 200 ppm. CDI - The sani-bucket was refilled with 50 ppm chlorine sanitizer.

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

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed 1 food handler with wristbands and a wristwatch. Education provided.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (B) In non TCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods - Observed 3 bins of dry goods (sugar; seasoning powder; beans) with a scoop with no handler inside the bins. Education provided. CDI: The scoop involved was removed. 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 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. Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a self-draining position that allows air drying - Observed wetness on stacks of clean pans. Repeat. Education provided.

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) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Single-use articles shall be stored covered or inverted until used to prevent contamination. - Observed 3 stacks of single-use articles (aluminum tray for take-out) stored without a cover or inverted. CDI - The stacks of aluminum trays were stored 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

notedCode 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. - Observed grease accumulation on the inside of the dishwasher that needs to be cleaned. 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 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 grime buildup on the water spray head at the dish machine sink. 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 inlet and the flood level rim of the PLUMBING FIXTUREWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13 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 the drain pipe of the ice machine and the ice bin of the soda machine with no air gap. Verification due by 7/23/26

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 5-501.113(B) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. - Observed 2 dumpsters with doors open. CDI - doors closed.

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, Jul 20, 2026 · Original Source

1 - Inspection

Jan 14, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While large improvements have been made and food in refrigeration was holding at 41F; containers of cheese in ice baths were at 46F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was placed in cold refrigeration to cool down before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11 (B)(1)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(1); Menu has a reminder; but no disclosure or asterisks on the food being cooked to order. Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote per 3-603.11 (B)(2).VR- EHS returning in 10 days to assess the menu.

In plain English

More about food kept at an unsafe temperature

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); Wet wiping cloths were being stored in a bucket of soap. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

In plain English

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

More about cleaning or sanitizing problems

notedCode 3-302.15 Washing Fruits and Vegetables (C)Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C); Avocados ready for use still had stickers remaining in their skin. Before use; fruits and vegetables shall be washed and stickers removed. Remove stickers prior to washing.

In plain English

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

More about other finding

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Repeat; Multiple scoops were being stored in food containers with their handles touching the food. If utensils are stored inside of food containers; they shall have handles that are above the food in order to prevent potential contamination.

In plain English

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

More about equipment or utensil issues

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; Repeat; Containers and equipment were stored as clean were stacked together while still wet. Cleaned equipment and utensils shall be stored in a clean; dry location and allowed to air dry.

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 4-501.12 Cutting Surfaces (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C); Repeat; Prep top cutting board has large scratches and discoloration. Cutting surfaces with deep scratches and discoloration shall be resurfaced or replaced so that they can be effectively cleaned and sanitized.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 14, 2026 · Original Source

1 - Inspection

Jul 3, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Repeat; Several potentially hazardous food items in a flip top cooler beside the grill were well above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food kept over 4 hours wad voluntarily discarded and other food was taken to the walk-in cooler to be cooled before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core - Observed several live flies in kitchen...The premises shall be maintained free of insects using methods approved for food service establishments...Rid facility of live flies. EHS recommends increased pest control for warmer months.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Multiple scoops were being stored in food containers with their handles touching the food. If utensils are stored inside of food containers; they shall have handles that are above the food in order to prevent potential contamination.

In plain English

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

More about equipment or utensil issues

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; Containers and equipment were stored as clean were stacked together while still wet or stored on soiled surfaces. Cleaned equipment and utensils shall be stored in a clean; dry location and allowed to air dry.

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 4-501.12 Cutting Surfaces (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C); Prep top cutting board has large scratches and discoloration. Cutting surfaces with deep scratches and discoloration shall be resurfaced or replaced so that they can be effectively cleaned and sanitized.

In plain English

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

More about cleaning or sanitizing problems

minorCode 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); Walk-in cooler fans and microwave interior top have buildup and should be cleaned. Non food contact surfaces shall be kept free of soil 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 6-305.11 Designation - Dressing Areas and Lockers (C)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C); Employee bag was stored on and hanging on shelving where clean dishes were being stored. Employee personal belongings shall be stored in areas away from clean equipment or food.

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, Jul 3, 2025 · Original Source

2 - Re-Inspection

Nov 22, 2024

Score 91.5

Official score: 91.5 · Understand this area’s scale

5 recorded violations

notedCode 3-301.11(B)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B); Priority; [Repeat] Food employee handling freshly fried tortilla shells with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- education given and shells were dropped back into fryer for a few seconds.

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 - [Repeat] Containers of rice in the hot box were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or less throughout entire product OR time as a public health control (TPHC) can be used...CDI by thoroughly stirring foods or reheating. TPHC procedure and form was discussed with PIC.

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 - Several cold TCS* foods were above 41F in the walk-in cooler and in the 2-door reach-in cooler (see temperature chart). The PIC stated that the employees noticed that the walk-in cooler was 48F at around 9:30am....Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product or time as a public health may be used...CDI- TCS food items above 45F were voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; [Repeat] Beef (11/13 & 11/15); lamb (11/15) in the walk-in cooler were observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- all food items voluntarily discarded by 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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - Observed cooling chip salsa in covered containers with 6 to 15 inch food depth...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (ice paddles; freezer; etc.) and arranging in equipment to provide maximum heat transfer (flat pans separated while cooling--not piled on top of each other) and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods to cool foods faster.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Nov 22, 2024 · Original Source

1 - Inspection

Nov 12, 2024

Score 86

Official score: 86 · Understand this area’s scale

12 recorded violations

notedCode 3-301.11(B)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B); Employee observed handling tortillas with bare hands when removing from griddle in back service area. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- education given. Unable to stop food as it was already going out for an order. Other employees were observed using the spatula provided.

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 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation; Soda and ice observed inside f the handwashing sink near the drink station. A handwashing sink may not be used for purposes other than handwashing. CDI- education given and ice removed.

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

Hands clean & properly washed

Inspector’s notes

2-301.14 (G); Food employee observed handling raw steak to place onto the grill and then proceeded to handle chimichangas that came directly out of the fryer without a glove change or hand wash. Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- education given; employee changed their gloves and washed their hands. Chimichangas were dropped back into the fryer to eliminate raw meat contamination.

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

3-304.15(A); Priority; Food employee observed washing gloves with soap and water in the handwashing sink. Gloves are single-use only; discard gloves after a task is complete or any time they are damaged or soiled. CDI- education given and employee removed gloves and properly washed hands. 3-302.11(A)(1); Priority; Packages of raw steak observed above ready-to-eat sauces in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- food items rearranged.

In plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Several lids and a few large plastic containers being stored as clean observed with food debris and residue accumulation. A few knives being stored as clean observed with food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- all dishes returned to 3-compartment sink to be washed.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority - In walk-in cooler; a container of refried beans cooling from yesterday was 50F...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding container of beans.

In plain English

More about food kept at an unsafe temperature

notedCode Cooked shrimp in a bowl sitting on top of the steam well was 111F and roasted jalapenos sitting in the back steam well was 100F. .After properly reheating or cookingFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Cooked shrimp in a bowl sitting on top of the steam well was 111F and roasted jalapenos sitting in the back steam well was 100F. .After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or less throughout entire product OR time as a public health control (TPHC) can be used...CDI by reheating food items to 165F. TPHC procedure and form was discussed with PIC.

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 - Several TCS sauces in the walk-in cooler did not have dates. Tamales; salsa; and cooked shrimp had no dates in the two-door reach-in cooler. Several other TCS food items observed being dated as prepared 12 or more days in the future. After preparing or opening packaging; refrigerated ready-to-eat (RTE) TCS* foods kept more than 7 days shall have dates (date of preparation or opening)...CDI by placing known dates on food items. 3-501.18; Priority; Beef (10/29); beef stew (picadillo) 10/29; birria sauce (11/5) and tamales (10/30) in the walk-in cooler were observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- all food items voluntarily discarded by 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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - Refried beans was cooling from yesterday in the walk-in cooler in thick portions and holding at 50F...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (freezer; ice paddles); adding ice as an ingredient; arranging in equipment to provide maximum heat transfer and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by voluntarily discarding food items.

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 - Many clean dishes on storage shelves had food contact sides up and unprotected; and several food containers were stacked while wet. Some clean food containers were stored on soiled surfaces...Clean utensils and equipment shall be protected from contamination; in self-draining position that allows air drying; and covered or inverted...Separate wet food containers; and cover or invert clean dishes/containers on clean surfaces.

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 4-502.11(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 [Repeat] - Several food containers; lids were cracked/damaged...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

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 - A few wire and solid metal shelves; interior of microwave oven; utility fans and sides of cooking equipment were soiled...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, Nov 12, 2024 · Original Source

1 - Inspection

Mar 8, 2024

Score 94

Official score: 94 · Understand this area’s scale

11 recorded violations

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Some bottles of sauces; dressings; were not labeled with name of contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

In plain English

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

More about food source, dating, or labeling problems

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - A soiled wiping cloth was hanging from one food worker's apron...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled as stated above OR in soiled laundry area. Cloths can be used as mitts for handling hot pans or dishes but must be kept clean and dry at all times.

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 below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or less throughout entire product OR time as a public health control (TPHC) can be used...CDI by thoroughly stirring foods or reheating. TPHC procedure and form was discussed with PIC.

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 - Some 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 throughout entire product or time as a public health may be used...CDI by properly refrigerating/cooling foods.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation - Menu dishes such as huevos rancheros; chorizo con huevos were asterisked as being served raw or undercooked) but no disclosure statement was provided on menu...Menus that indicate animal foods (asterisked) that can be served raw or undercooked must be asterisked to an approved disclosure statement that says: SERVED RAW OR UNDERCOOKED and a reminder statement that says: CONSUMING RAW OR UNDERCOOKED MEATS; POULTRY; SEAFOOD; FISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS...Provide proper disclosure statement on menus...Not corrected during inspection.

In plain English

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majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - A few buckets of sanitizer and container of dish soap were not labeled with their contents...Working containers of cleaners and sanitizers shall be labeled with common name of material inside...CDI by properly labeling containers.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - Cheese sauce was cooling in container in cooler with 10 inch food depth. Foods such as pico de gallo; sour cream; tomato salsa; cut tomatoes were cooled in refrigerator for more than 4 hours (from this morning (more than 4 hours); according to PIC); and still had not reached 41F or less...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (freezer; ice paddles); adding ice as an ingredient; arranging in equipment to provide maximum heat transfer and/or loosely covering or completely uncovering cooling food 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 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 dishes on storage shelves had food contact sides up and unprotected; and some several food containers; tortilla containers were stacked or covered while wet. Some clean food containers were stored on soiled surfaces...Clean utensils and equipment shall be protected from contamination; in self-draining position that allows air drying; and covered or inverted...Separate wet food containers; and cover or invert clean dishes/containers on clean surfaces. NOTE: Shelves can be lined with nonabsorbent vinyl liners; plexiglass; etc. to "cover" dishes stored on shelves below.

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 - Several dishes; food containers; lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 4-501.11; Core - Some wire racks were peeling/rusty....Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving. ; 4-501.12; Core - Long cutting board at refrigerated prep line had many knife cuts and dark stains...Cutting boards with scratches and cuts shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting board.

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 - A few wire and solid metal shelves; top of microwave oven; and undersides of dish machine area counters/tables were soiled...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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - No hot water was available at dish machine spray rinse arm area (due to leak at utensil rinse sink to the left of spray rinse arm). Lighting in mop sink area was not present. A few ceiling panels were damaged by back kitchen bathroom...Physical facilities shall be kept in good repair...Repair plumbing leak so hot running water under pressure is provided at dish machine spray rinse arm; replace ceiling light and damaged ceiling panel.; 6-501.12; Core - Observed soiled floor corners; pipes under sinks and ice machine and wall surfaces in dishwashing areas. A few vent stacks were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces 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, Mar 8, 2024 · Original Source