Restaurant · Wake County, NC

Applebee's # 1126

Name: Applebee's # 1126
Address: 7831 Target Cir, Wake County, NC

7831 Target Cir

Last inspected Apr 8, 2026 · View Map ↗ · Compare ↗

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Score 94

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

The full inspection history

6 inspections

1 - Inspection

Apr 8, 2026

Score 94

Official score: 94 · Understand this area’s scale

9 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation - (REPEAT) Numerous clean food containers were stacked together with old sticker residues on exteriors (sticky residues on container exteriors can stick to interiors of pans stacked on top). Some food containers and hand cutters/choppers had food debris on them but were stored as clean...Food contact surface of equipment and utensils shall be clean to sight and touch...CDI by placing soiled items at dishwashing area to be washed; rinsed 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

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 - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods; stirring thoroughly; etc...REMEMBER - DO NOT overfill food containers above chill or fill lines on containers and do not double pan foods. When food is not actively being prepared (such as in the case of mashed potatoes in large bowl on counter top); it must be kept refrigerated at 41F or less.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - Observed food employee with uncovered facial hair...Head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn by food employees...Instruct employee to don required beard restraint.

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 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core - (REPEAT) Some dispensing utensils were stored in hot water at 118F; and knife was stored in crack of make line top lid hinge...During pauses in food preparation and dispensing; food preparation and dispensing utensils shall be stored on dry; clean surface OR in food with handle extending out of food (must have a handle); OR in hot water at 135F or above...Store dispensing/preparation utensils as stated above.

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) Clean dishes in storage had uncovered and unprotected food contact surfaces. Some clean in-use dishes at serving line were splattered with food debris...Food equipment and utensils shall be protected from contamination...Cover or invert dishes in storage on clean surfaces; and do not store clean dishes in areas where they could be splattered or splashed.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core - (REPEAT) At soda dispensing station; when ice bin lid is open; soda can still be dispensed from above. Also; small Danby chest freezer at food preparation line does not appear to meet ANSI/NSF certification...Food service equipment shall operate according to manufacturer's specifications. Except for mixers; toasters; water heaters; microwave ovens and ventilation hoods; food service equipment shall meet ANSI/NSF certification or equivalent...Reactivate device on ice bin lid so that when it is open; soda cannot be dispensed from above. In the meantime; keep ice bin lid closed when dispensing soda. Replace Danby freezer with approve equipment. 4-501.11; Core - (REPEAT) Some shelving was rusty and worn; and one freezer door gasket was torn...Food service equipment shall be kept in good repair and door seals shall be intact and tight...Replace shelves and door gasket with similar approved equipment. 4-502.11 (A) and (C); Core - (REPEAT) Some food containers and utensils 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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Several holes in water spray arms inside dish machine were blocked with food debris. Interiors of all three compartments of 3-compartment sink were soiled and had sticker/food debris accumulation...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils and so equipment functions properly to perform its intended function and at least every 24 hours if used...Increase cleaning frequency of dish machine water spray arms and 3-comp sink compartments.

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 - (REPEAT) Observed soiled undersides of food pass through areas; refrigerators/freezer interiors; their doors; solid metal shelves/cabinets; microwave oven exteriors and interiors; metal pull out drawer for chips; dish machine exteriors and undersides of adjacent counters...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Some holes were in kitchen walls; and some grout missing between floor tiles...Physical facilities shall be kept in good repair...Seal wall holes; and replace missing tile grout 6-501.12; Core - (REPEAT) Observed soiled flooring under equipment; dry storage; in walk-in freezer; vent hood stack above dish machine...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures 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, Apr 8, 2026 · Original Source

1 - Inspection

Aug 11, 2025

Score 92

Official score: 92 · Understand this area’s scale

14 recorded violations

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core - A few handsinks were missing handwashing signs...Handsinks used by employees shall have a handwashing sign that instructs employees to wash their hands...CDI by providing handwashing signs to post where required.

In plain English

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

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority foundation - Numerous clean food containers were stacked together with old sticker residues on exteriors (sticky residues on container exteriors can stick to interiors of pans stacked on top). A few food containers and utensils had food debris on them but were stored as clean...Food contact surface of equipment and utensils shall be clean to sight and touch...CDI by placing soiled items at dishwashing area to be washed; rinsed 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

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority - Seven stacked pans of pasta cooling from one and two days ago were at 42-44F; with significant condensation on interior bottoms of lids (covered when pasta was still very warm)...TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding the 7 quarter pans of pasta.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Small amounts of onions; mushrooms and shrimp were hot holding below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating foods.

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 - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods; adding ice-water under foods; etc. REMEMBER - when placing foods in ice-water; the ice-water must be at the level of foods in containers. Recommend using all metal storage pans for food when placed in ice-water.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - Several quarter pans of cooked pasta were stacked on top of each other; and condensation was on interior bottoms of pan lids (showing the pasta very warm when pans were covered; possibly trapping in heat and preventing proper cool down)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath with frequent stirring; rapid cooling equipment (freezer and/or ice wands); arranged to allow cool air to easily flow around pans; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by voluntarily discarding pans of pasta that did not cool properly.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Observed some unlabeled bottles/containers of sauces; dressings; spices; etc...Foods removed from their original containers and are not easily recognizable shall be labeled with name of products inside...Label bottles/containers of foods 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

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Observed food worker with soiled wiping cloth hanging from clothing. Also; some wet wiping cloths were not immersed down inside lactic acid sanitizer in bucket...Moist/soiled in-use wiping cloths shall be kept inside approved clean sanitizer between uses...Store in-use wiping cloths as stated above OR in place in soiled laundry area. NOTE: Cloths can be used as "mitts" to handle hot dishes and pans but must remain clean 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

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core - (REPEAT) Some dispensing utensils were stored in hot water at 109F; and one scoop was stored in dry food with handle partially buried in food. Marinara sauce had a small plastic portion cup inside it without handle...During pauses in food preparation and dispensing; food preparation and dispensing utensils shall be stored on dry; clean surface OR in food with handle extending out of food (must have a handle); OR in hot water at 135F or above...Properly store dispensing in-use utensils as stated above.

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 - Clean dishes in storage had food contact surfaces uncovered and unprotected. Some were stored on soiled shelving...Food equipment and utensils shall be protected from contamination...Cover or invert dishes in storage 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 4-903.11(A)(C) - Rolls of clean aluminum foil and plastic wrap were not stored on clean surfacesEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) - Rolls of clean aluminum foil and plastic wrap were not stored on clean surfaces; and foil was soiled in some areas. Disposable portion cups/lids were stored in soiled containers with food debris and crumbs on bottom...Single-use and single-service articles shall be stored in a clean; dry location where they are not exposed to splash; dust; or other contamination...Store foil; plastic wrap and disposable cups/lids in clean containers or 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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core - At soda dispensing station; when ice bin lid is open; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate device on ice bin lid so that when it is open; soda cannot be dispensed from above. In the meantime; keep ice bin lid closed when dispensing soda. 4-501.11; Core - Some shelving was rusty and worn...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving. 4-502.11 (A) and (C); Core - Some food containers and utensils 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 - (REPEAT) Observed soiled wire and solid metal shelves throughout facility; undersides of food pass through areas; exteriors of refrigerators/freezers; their doors; door frames; gaskets and handles; steam table and hot holding unit exteriors; unused equipment; microwave exteriors and interiors; speed racks; metal pull out drawer for chips; dish machine exteriors and undersides of adjacent counters. Peeling protective plastic was on exteriors of microwave ovens and dish machine...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove plastic from equipment exteriors.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Hot and cold water faucet knobs at dish machine spray rinse area were both stripped; and drain pipe under silverware soaking sink was leaking...Physical facilities shall be kept in good repair...Repair/replace stripped faucet knobs; and repair pipe leak. 6-501.12; Core - Observed soiled flooring under equipment; dry storage; in walk-in freezer; ventilation hood filters; ceiling tiles and vent slates/grates (including in bathrooms); sides/edges of bathroom toilet stall doors...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures 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, Aug 11, 2025 · Original Source

1 - Inspection

Mar 5, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

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 some TCS foods on ice-water bath in flip top unit with temperatures above 41F (see temperature chart above). Employee did not add enough ice to submerge containers. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-More ice was added to flip top prep units and temperatures are now maintaining at 41F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B);Core; Observed bowls stored in dry seasoning container and rice in dry storage area. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers. Replace bowls with scoop or utensil with a handle.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed soiled bottom prep coolers; shelves and prep carts in walk-in cooler; interior of microwaves; reach-in fridge and freezer gaskets; metal pull out drawer for chips; interior/sides of cooking equipment; see thru fridge and empty/unused equipment throughout kitchen. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency in these areas.

In plain English

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

More about cleaning or sanitizing problems

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

1 - Inspection

Oct 16, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A);Priority foundation; Observed a few metal food containers with food residue stored as clean. Food contact surface of equipment and utensils shall be clean to sight and touch. CDI-Containers were moved to dish washing area. 4-602.11;Core; Observed black residue on ice chute inside ice machine in kitchen. In enclosed components of equipment such as ice machine must be cleaned at a frequency to necessary to preclude accumulation of soil or mold. CDI-Ice chute was cleaned during 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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15;Core; Observed containers of cooked pasta noodles stacked on top of each other and covered with a lid while cooling in walk-in cooler. Cooling shall be accomplished by using one or more of the following methods place ice-water bath; separating into smaller portions; leaving loosely covered or uncovered if protected from overhead contamination. CDI-by educating; unstacking pans and venting lids for better air flow.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed scoops stored in water at 126F. Dispensing utensils shall be stored in food with their handles above the top of food and the container; in a clean; protected location or in container of water maintained at least 135F and cleaned frequently. CDI-Water was discarded and fresh hot water was added.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed soiled bottom prep coolers; interior of microwaves; reach-in fridge and freezer gaskets; metal pull out drawer for chips; interior/sides of cooking equipment and metal sheet pan underneath ice bins and top exterior of dish machine. Soiled shelving in walk-in cooler and see thru fridge. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency in these areas.

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18;Core; Observed soiled underside of men's urinals in restroom. Plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency urinals.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed floor needs cleaning in walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 16, 2024 · Original Source

1 - Inspection

Jun 4, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

9 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed pack of raw beef stored above mashed potatoes in walk-in cooler. Foods shall be stored in order of final cook temperatures. CDI-Foods were rearranged during inspection.

In plain English

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

More about other finding

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 corn salsa and pico de gallo in make line with temperatures above 41F(see temperature chart above). Observed containers of both food were not submerged in ice-water bath on make line. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Foods were voluntarily 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 container of beef not dated in bottom prep cooler and container of corn dogs incorrectly dated in reach-in fridge. Refrigerated; ready-to-eat TCS(Time/Temperature Control for Safety) foods shall be clearly marked for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI-Known dates were added.

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; Observed wiping cloth in lactic acid sanitizer with concentration of 0ppm. Wet wiping cloths shall be stored in approved lactic acid sanitizer with concentration of 702-1875ppm. CDI-Sanitizer at the appropriate concentration was added to sanitizer bucket.

In plain English

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

More about cleaning or sanitizing problems

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed bowls inside container of soups in reach-in fridge. Observed scoops stored in water at 122F. Dispensing utensils shall be stored in food with their handles above the top of food and the container; in a clean; protected location or in container of water maintained at least 135F and cleaned frequently. Replace bowls with utensil with a handle. Store scoops as stated above.

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 4-903.11(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 soiled shelving for clean utensil storage. Cleaned utensils shall be stored in a clean; dry location. Increase cleaning of utensil shelving.

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

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; Manager was unable to locate temperature indicator for hot water sanitizing dish machine. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI-Inspector provided thermolabels.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed soiled bottom prep coolers and food warmer above grill. Soiled shelving in walk-in cooler; walk-in freezer and black shelf holding wing sauces; reach-in fridge and freezer and their gaskets; bottom interior of pull out drawers and their gaskets; interior/sides of cooking equipment and metal sheet pan in dry storage room. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning in these areas.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed soiled wall in dry storage room and floor needs cleaning in walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 4, 2024 · Original Source

1 - Inspection

Jan 22, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed some pan; lids and skillets stored as clean with food residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Items moved to three compartment sink. (Repeat violation; Full points will be taken next time.)

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 salad in pull out drawer and shredded cheese on make line with temperatures above 41F(see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Salad was moved into another cooler and more ice was added to ice-water bath underneath shredded cheese.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

In plain English

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

More about cleaning or sanitizing problems

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed soiled shelving for clean utensil storage. Cleaned utensils shall be stored in a clean; dry location. Increase cleaning of utensil shelving.; 4-904.11; Core; Observed mouth portion of forks and spoons facing up on shelf in front of kitchen entryway. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees. Store silverware with handle portion up 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

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed soiled bottom prep coolers and food warmer above grill. Soiled shelving in walk-in cooler and black shelf holding wing sauces; reach-in fridge and freezer; bottom interior of pull out drawers and their gaskets; interior/sides of cooking equipment; underneath grill; interior of flip top prep units; and unused ice cream holder Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning in these areas.

In plain English

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

More about cleaning or sanitizing problems

minorCode 5-502.11Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-502.11; Core; Observed cardboard dumpster overflowed with some cardboard boxes on the ground. Refuse; recyclables; and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. CDI-Manager contacted dumpster company for extra pick up

In plain English

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

More about building upkeep issues

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed soiled walls throughout; and soiled flooring underneath cooking equipment (especially fryers) and walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.

In plain English

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

More about cleaning or sanitizing problems

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