Restaurant · Wake County, NC

Abbotswood Assisted Living Dining Services

Name: Abbotswood Assisted Living Dining Services
Address: 7900 Creedmoor Rd, Wake County, NC

7900 Creedmoor Rd

Last inspected May 1, 2026 · View Map ↗ · Compare ↗

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Score 96

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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

May 1, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; During the inspection; there were no food employees who were certified food protection managers. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI - Verified that PIC has certification class scheduled for next Thursday; 5/07/2026. Ensure a certified food protection manager is present during all hours of operation. Repeat.

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 5-205.11(B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(B); Priority foundation; Observed a food employee cleaning a spatula in one of the handwashing sinks. A handwashing sink may not be used for purposes other than handwashing. CDI - Provided education to food employee and PIC; spatula was moved to dishwasher for cleaning. 6-301.14; Core; The handwashing sink next to the kitchen refrigerator is missing a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. CDI - REHS provided replacement sign for PIC to post at this sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; A container of prepared egg salad; the top layer of cottage cheese and were holding above 41F; see temperature table. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - Recently prepared chicken salad moved into freezer for rapid cooling and ice added to prep line to cool cottage cheese. Repeat. Improvement from previous inspection.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed an open container of chili with a 4/24 opening date; precooked brisket with a 4/18 prep date; a package of ham cubes with a 4/17 opening date; and a package of pastrami with an opening date of 4/17. All of these foods are over the 7 day requirement. Refrigerated; ready-to-eat; TCS food prepared or opened in the establishment shall be discarded if it: Exceeds the temperature and time combination (7 days with the date of preparation/opening counted as day 1); except time that the product is frozen; Is in a container or package that does not bear a date or day; or is appropriately marked with a date or day that exceeds a temperature and time combination as specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date foods and REHS provided education on date marking requirements. Repeat.

In plain English

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

More about food source, dating, or labeling problems

notedCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The cardboard dumpster is missing its drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Replace missing drain plug before the next inspection. Repeat.

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, May 1, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No certified food protection manager was available during the inspection; none of the available food employees had this certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have more food employees certified so there is a CFPM available at all times.

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 3-403.11 (C)Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11 (C); (D); Priority; Upon calculation of the reheating rate of the mashed potatoes; it would not reach 135F within two hours. Reheat commercially processed; ready-to-eat food to 135F within 2 hours if food is to be hot held until service. CDI - Moved potatoes onto oven for rapid reheating.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed the cut melons in the fruit cups and in the large container in the walk-in cooler; as well as the prepared salads holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lid lifted on large container to assist with cooling; fruit cups and salads moved into walk-in cooler to decrease temperature. Repeat.

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; Observed a container of tuna salad and open bag of hotdogs with a prep date of 12/08/2025; and a container of sliced tomatoes without a date label. Refrigerated; ready-to-eat; TCS food prepared or opened in the establishment shall be discarded if it: Exceeds the temperature and time combination (7 days with the date of preparation/opening counted as day 1); except time that the product is frozen; Is in a container or package that does not bear a date or day; or is appropriately marked with a date or day that exceeds a temperature and time combination as specified. CDI - PIC voluntarily discarded out-of-date foods and label was added to tomatoes.

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 3-801.11(C)Other

Official wording

Pasteurized foods used; prohibited foods not offered

Inspector’s notes

3-801.11(C); Priority; Unpasteurized eggs are currently being offered as undercooked/"sunny-side up" on the breakfast menu. The following foods may not be served or offered for sale in a ready-to-eat form: Raw animal foods such as raw fish; raw-marinated fish; and steak tartare; A partially cooked animal food such as lightly cooked fish; rare meat; soft-cooked eggs that are made from raw eggs; and meringue; and raw seed sprouts. CDI - PIC agreed to not serve undercooked eggs until new delivery of pasteurized eggs are delivered.

In plain English

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

More about other finding

notedCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Observed a drain plug in one dumpster that was damaged and creating a hole; the drain plug in the other dumpster was missing. Drains in dumpsters and waste containers shall have drain plugs in place. Replace damaged and missing drain plugs before the next 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, Dec 16, 2025 · Original Source

1 - Inspection

Jun 24, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 3-304.15(A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15(A); Priority; Observed a food employee rinsing their gloves instead of discarding when dirty. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - Discussed proper practices with PIC to prevent continued behavior.

In plain English

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

More about other finding

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Observed a tray of cooked carrots cooling since 6/23 holding at 51F. Cooked TCS (time/temp control for safety) food shall be cooled: Within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F or less. CDI - PIC voluntarily discarded food. Repeat.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Almost all of the TCS foods in the ice bath prep line were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods; REHS recommends adding lids to containers; switching to metal containers; and ensuring food containers are deeply submerged in ice. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15(B)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15(B); Core; Observed cooling cooked carrots tightly wrapped in plastic; possibly leading to significantly slowed cooling; and cooling cut melons stored in a tightly-sealed container in the walk-in cooler. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination; during the cooling period to facilitate heat transfer from the surface of the food. CDI - Carrots discarded (see #20) and lid on cut melons lifted to assist in the cooling process.

In plain English

More about food kept at an unsafe temperature

notedCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority foundation; The available QT test strips had expired in 2017 and were no longer effective or accurate. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Old test strips discarded and new test strips ordered by 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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The lids on the cardboard dumpster were missing. Receptacles for refuse; recyclables; and returnables shall be maintained in good repair. Replace missing lids before the next 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 24, 2025 · Original Source

1 - Inspection

Feb 14, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed pork vegetable soup cooked and cooled yesterday 2/13/25) in a deep metal pan; tightly covered with saran wrap overnight. Observed soup temping 48F today at 10:30a. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Item voluntarily discarded.

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; Observed cut lettuce; boiled eggs; coleslaw; and pork vegetable soup holding above 41F. TCS food shall be held at 41F or below. Items discarded or placed in ice bath.

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; Observed open containers tuna; tuna salad roasted peppers holding with preparation dates 1/30/25 through 2/2/25 and a bulk container of boiled eggs without a date mark. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

In plain English

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

More about food source, dating, or labeling problems

majorCode 3-603.11 Priority FoundationFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 Priority Foundation; Observed all items on the menu with a asterisk and the reminder statement on the menu. Only TCS animal foods that can be ordered raw or undercooked may be included under the consumer advisory. These items should have an asterisk and a Disclosure statement shall be added to the menu. Disclosure shall include: (1) A description of the animal-derived foods; such as oysters on the half shell (raw oysters raw-EGG Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. (3) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions. Pf Disclosure statement is missing from the menu. For example: Asterisked items may contain raw or undercooked ingredients. Email or send a picture of new template to inspector before printing for finalizing updates. maria.powell@wake.gov

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Observed no label on one spray bottle of peroxide. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- item labeled.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed boxes of uncovered peas; green beans; fish inside walk in freezer. 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 15 cm (6 inches) above the floor.

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

Official record from Wake County Environmental Services, Feb 14, 2025 · Original Source

1 - Inspection

Oct 14, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

notedCode Observed date marking not available for cooked carrotsFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observed date marking not available for cooked carrots; cut watermelon; cut melon salad; cooked beets boiled eggs. Observed open packages of corned beef; bologna; beer cheese; with preparation dates 9/5/24 through 10/6/24. prepared Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.; Repeat; Corrected During Inspection

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation;3-501.19; Priority Foundation; At 8:15am; observed cheese; cooked sausage; raw shell eggs holding at room temperature with a time stamp 9am-12pm. Items were removed from the fridge at 7 am- date changed to 7am-11am. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.

In plain English

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

More about other finding

notedCode 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core; Observed gap under back exit door that will allow for rodents/pest to easily enter the building. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Obtain a door sweep.

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

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; Observed a buildup of dust on utensils stored on the backside of the makeline unit. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above 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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Observed blue and white cutting board stained and heavily damaged. 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.

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 14, 2024 · Original Source

1 - Inspection

Mar 20, 2024

Score 92

Official score: 92 · Understand this area’s scale

9 recorded violations

criticalCode 3-301.11Employee 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; Priority; Observed team member removing grapes from the stem with their bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment-Item discarded. EHS provided training- team member donned gloves.

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

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; Observed commercially prepared pasta salad holding above 41F inside insufficient ice bath next to steam table. TCS foods shall be held at 41F or below. Item placed in a deep separate ice bath to cool down.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed date marking not available for cooked carrots; peas; green beans; Observed no date marking for open packages of cooked burgers; boiled eggs; chili; hot dogs; roast beef; ham ect...Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

In plain English

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

More about food source, dating, or labeling problems

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; No label observed on yellow spray chemical. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.;; 7-201.11; Priority; Observed yellow spray chemical stored inside food prep sink basin. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.

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; Observed green beans; cut melons; french toast batter; sausage; cheddar cooling inside tightly covered and/or deep containers while cooling. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed vacuum sealed chicken thawing in standing water in prep sink. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Item placed under running water. Item placed under running water.

In plain English

More about food kept at an unsafe temperature

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed team member preparing cut fruit without wearing a hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean food ; equipment; utensils; linens; and single service articles or single use articles. Obtain hair restraints.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed spoons and scoops stored inside standing water 79F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: In running water of sufficient velocity to flush particulates to the drain; if used with moist food such as ice cream or mashed potatoes; a container of water if the water is maintained at a temperature of at least 135F or greater.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed soiled walls and ceiling next to grill area. Observed thick dust on piping inside walk in cooler above food stored on shelves. Physical facilities shall be cleaned as often as necessary to keep them clean.

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 20, 2024 · Original Source

1 - Inspection

Nov 6, 2023

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed no date marking for cooked chicken; cooked burgers; chicken salad; sausage gravy; cut lettuce; salads; and open packages of deli ham; turkey; bologna- items labeled. Observed cooked beets holding with preparation date 10/29- item discarded. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.

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

criticalCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19;Priority; Observed raw shell eggs and cut melons sitting at room temperature without a time stamp. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded.

In plain English

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

More about other finding

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation;Observed unlabeled dawn dish spray and unlabeled clear chemical stored at in dish room. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.; 7-201.11; Priority; Observed a yellow spray chemical stored inside of a spray bottle labeled "water" next to sleeves of self service cup under hot holding line.Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all item discarded.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed open boxes of uncovered vegetables and uncovered cooked chicken inside walk in freezer. 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 15 cm (6 inches) above the floor.