Restaurant · Wake County, NC

Barnes And Noble Cafe

Name: Barnes And Noble Cafe
Address: 4325 Glenwood Ave, Wake County, NC

4325 Glenwood Ave

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

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Score 98

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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

Oct 1, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode Observation: Deli ham croissant (43F)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Deli ham croissant (43F); cream cheese (48F) in the 1 door prep refrigerator front counter;CDI: Food items were removed from the display refrigerator and discarded as corrective action. Discontinue use of prep refrigerator unless able to maintain 41F or below for TCS (temperature control safety) food items. 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: The 1 door prep refrigerator had a block ice adhered to the compressor in rear of unitCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The 1 door prep refrigerator had a block ice adhered to the compressor in rear of unit; no longer holding 41F or below for TCS (temperature control safety) food products; Ensure that equipment is maintained in good repair and in working condition. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 1, 2026 · Original Source

1 - Inspection

Apr 20, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode Observation: The quiche (49F) in the display coolerFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: The quiche (49F) in the display cooler; Air temperature in this refrigerator was at 44F; CDI: Food items were removed from the display refrigerator and discarded as corrective action. 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

More about food kept at an unsafe temperature

majorCode Observation: The dish machine was unable to reach a minimum of 150F during 6 runs of the machine - Pushed to cycle 2 and able to reach 154F after 3 washes bu unable to reach final rinse temperatureCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: The dish machine was unable to reach a minimum of 150F during 6 runs of the machine - Pushed to cycle 2 and able to reach 154F after 3 washes bu unable to reach final rinse temperature; Have wwashing machine adjusted; Verification for corrective action by 4/30/26. 4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (Pf) Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf

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 toilets in the oeprational stalls ar enot secure ot the floor and are moving. 5-205.15 (B) Plumbing poor 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 flooring areas under the dish machine and the cabinet are uncleanCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The flooring areas under the dish machine and the cabinet are unclean; 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 20, 2026 · Original Source

1 - Inspection

Jul 23, 2025

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

notedCode Observation: Staff wearing jewwelry during production taks on wrist. CDI: Removed jewelry during inspection. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff wearing jewwelry during production taks on wrist. CDI: Removed jewelry during inspection. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.

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

Official record from Wake County Environmental Services, Jul 23, 2025 · Original Source

1 - Inspection

Mar 5, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 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; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the timeof the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protectionmanager with documentation. One employee used to have certifiction but it expired in 2022. Get the Food Protection Manager certificate

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 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); Box of single service food bags stored on the floor. 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); Ice machine is not currently functioning. PIC states there is a work order in place. 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

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); Ceilings above coffee area and men’s restroom ceiling vent cover have dust buildup 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, Mar 5, 2025 · Original Source

1 - Inspection

Sep 18, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Handwashing sink in main kitchen area did not have paper towels. All handwashing areas shall be provided witha hand drying provision. CDI- Paper towels were provided 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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Milk and creamer closest to the door in the low boy cooler were holding at 44F. Potentially hazardous foodbeing held cold shall remain at 41F or below. CDI- Items were moved to an ice bath in order to properly cool.

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; Employee was preparing food with no hair restraint. Employees who prepare food shall wear a hair restraint such as a hat orhairnet.

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floors in the back refrigeration room have soil buildup and need to be clened. Ceiling vent in the men's restroom has dustbuildup. 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, Sep 18, 2024 · Original Source

1 - Inspection

Jan 5, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.

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

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Beverage/ice was found dumped inside of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Employees were educated as needed.

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

4-501.114; Priority; Quat sanitizer in the 3 compartment sink was not being produced at a proper concentration and dishes in the dishwashing machine are not reaching 160F according to EHS test strips. Food contact surfaces must be properly sanitized between uses (200-400ppm for quat; 160F+ for high temperature dishwashing machines). CDI- Facility has refilled the sanitizer in the dispenser and is manually sanitizing dishes. EHS returning on 1/9 to assess the dishwashing machine.

In plain English

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

More about cleaning or sanitizing problems

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; White cutting board in the main cafe area has scratches/discoloration. 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.; 4-501.11; Core; While improvements have been made since last inspection; one reach in cooler gasket is torn and needs to be replaced. Equipment shall be maintained in a state of good repair. Deductions reduced 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

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; PIC could not locate an irreversible temperature measuring device for the high temperature dishwashing machine. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. EHS returning on 1/15 to ensure device has been obtained.

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 5, 2024 · Original Source