Restaurant · Wake County, NC

Amf Snack Bar And Lounge

Name: Amf Snack Bar And Lounge
Address: 5501 Commercial Ave, Wake County, NC

5501 Commercial Ave

Last inspected Jun 5, 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

4 inspections

1 - Inspection

Jun 5, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

9 recorded violations

notedCode Observation: The hand sink on the side counter is being used for wiping cloth storageHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink on the side counter is being used for wiping cloth storage; spray bottles and is unclean; CDI: Articles were removed from hand sink. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Using a handwashing sink Operation and maintenance (A)A handwashing sink shall be maintained so that it is accessible at all times for employee use. (B) A handwashing sink may not be used for purposes other than handwashing. (C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Verification for hand 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

Food in good condition; safe & unadulterated

Inspector’s notes

Observation: Mushrooms observed without date and discoloration in prep refrigerator; CDI: Food was discarded voluntarily as recommended. 3-101.11 Safe; Unadulterated and Honestly Presented (P) (Pf) FOOD shall be safe; unADULTERATED; and; as specified under sec. 3 601.12; honestly presented.P

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

majorCode Observation: TCS products such as cheeseFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: TCS products such as cheese; prepped pizzas; dressings; cooked meats are not being date marked when packages are opened and when products are prepped/produced; Verification for datemarking by 6/15/26. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

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 Observation: Single service tablewareEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Single service tableware; cups dispensed without protecting mouth part/hand contact; CDI: Single service items modified for dispensing. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent 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 Observation: Gaskets poor repair - refrigerator (prep/reach inCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gaskets poor repair - refrigerator (prep/reach in;walk in); Floor walk in poor repair.; Mop sink poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

In plain English

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

More about cleaning or sanitizing problems

notedCode Observation: The non-food contact surfaces of dispensersCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non-food contact surfaces of dispensers; tables and interior of refrigeration units unclean; 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

In plain English

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

More about cleaning or sanitizing problems

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The hand sink on the side bar area is not draining. 5-205.15 Maintain a plumbing system in good repair.

In plain English

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

More about water, plumbing, or sewage problems

notedCode Observation: The hand sinks are not being maitnained clean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: The hand sinks are not being maitnained clean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Repeat; Floors underneath cooking equipment on the cook line have residue accumulation and need to be cleaned. Physical facilities shall be cleaned at a frequency 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, Jun 5, 2026 · Original Source

1 - Inspection

Jul 9, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode Observation: TCS (temperature control safety) foods observed above 41F: Shred cheese - prep ref (44F)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS (temperature control safety) foods observed above 41F: Shred cheese - prep ref (44F); shred mozzarella; cheddar (45F) - reach in prep ref - CDI: Cheese moved to another refrigerator holding 41F or below. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

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 Observation: Hair restraints not being worn by staff performing produciton task items. CDI: Staff placed in hair restraints during inspection. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Hair restraints not being worn by staff performing produciton task items. CDI: Staff placed in hair restraints during inspection. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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 Observation: In use wiping clotnes not stored in a sanitizer between use. **REPEAT** 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clotnes not stored in a sanitizer between use. **REPEAT** 3-304.14; Core; Observed soiled wiping cloths on counters. ; Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.

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 Observation: Single service tablewareEquipment and utensils

Official wording

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

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 Observation: Gaskets poor repair - refrigerator (prep/reach inCleaning and sanitizing

Official wording

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

Inspector’s notes

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 9, 2025 · Original Source

1 - Inspection

Jan 2, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

9 recorded violations

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - FrequencyCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Soda nozzles has some brown residue buildup inside. Food contact surfaces of equipment such as soda nozzle shall be cleaned at a frequency necessary to prevent residue accumulation. Nozzles were cleaned with alcohol swab during the inspection.

In plain English

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

More about cleaning or sanitizing problems

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Handwashing sink in the kitchen was blocked off by several items and not accessible upon EHS entrance. Handwashing sinks shall be accessible for use at all times. CDI- Items were removed during the inspection.

In plain English

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

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Repeat; Observed open bag of raw burgers stored on top shelf above pre cooked items inside tall freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. EHS rearranged storage hierarchy.

In plain English

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

More about other finding

notedCode 3-501.16 (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); Salsa cups were up to 45F in the flip top cooler. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Salsa was taken to closed refrigeration during the inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf); While improvements have been made since last inspection; one spray bottle of cleaner was not labeled. Poisonous or toxic materials shall be labeled with their common name. CDI- Spray bottle was labeled during the inspection. Deductions reduced due to improvements made.

In plain English

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

More about chemicals stored or used unsafely

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

Official wording

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

Inspector’s notes

4-903.11(A)(C); Boxes of single use items were being stored on the floor of the dry storage area. 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.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Prep bottom cooler gasket on the cook line is ripped and reach-in cooler in the back area is developing rust accumulation on shelving. Equipment shall be maintained in a state of good repair.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); While improvements have been made since last inspection; dryer exterior had food/grease residue buildup. Non food contact surfaces shall be kept free of soil residue and other debris. Deductions decreased due to improvements made.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 2, 2025 · Original Source

1 - Inspection

Apr 10, 2024

Score 91.5

Official score: 91.5 · Understand this area’s scale

8 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed open bag of raw burgers stored on top shelf above pre cooked items inside tall freezer. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. EHS rearranged storage hierarchy.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dusty; sticky spatulas and greasy pizza cutters and food utensils stored on "clean side" sanitize drain board and drying rack at 3 comp sink. Observed dried food debris black growth inside cuts on large white cutting board at cold top station. Sticky residue found inside ice scoop and holder at soda dispenser. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 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; Observed a few bags of portioned mozzarella overfilled on the cold top station. TCS foods shall be held at 41F or below. Manager provided training to employees. Items discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed no date marking for TCS foods in the facility. Observed open packages of grilled chicken; salsa; and hot dogs. Adopt the date marking system. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.

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; Observed three bottles of peroxide unlabeled. 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.; 7-204.11 ; Priority; Observed quat sanitizer manually mixed above 500PPM. Sanitizer residual shall be maintained 200-400PPM. Solution diluted to 200PPM. ; 7-201.11; Priority; Observed spray bottle of peroxide stored next to single use paper plate. Observed saran wrap stored on chemical storage shelf above several spray bottles. 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

minorCode 4-803.11Equipment and utensils

Official wording

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

Inspector’s notes

4-803.11; Core; Observed used wiping cloths stored on the floor. Soiled linens shall be kept in clean; nonabsorbent receptacles or clean; washable laundry bags and stored and transported to prevent contamination of food ; equipment; utensils; linens; and single service articles or single use articles. ; 4-903.11(A); (B) and (D); Core; Observed several pizza oven spatulas stored directly on the floor. 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

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 a buildup of dust and debris on 3 comp sink drain board (clean side). Observed a build up on drawers; shelving and oven. Observed food debris and sticky surfaces of several reach in coolers. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed encrusted debris around floor corners. Heavy soil; grease and food debris on floors under equipment all throughout facility particularly between fryer and grill. 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, Apr 10, 2024 · Original Source