Restaurant · Wake County, NC

Bb's Crispy Chicken

Name: Bb's Crispy Chicken
Address: 1147 Parkside Main St, Wake County, NC

1147 Parkside Main St

Last inspected Sep 9, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

8 inspections

1 - Inspection

Sep 9, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

minorCode 4-501.11 Maintain equipment in good repair. Handles on prep coolers missing. Ice is forming around evaporator within walk-in freezer. Equipment shall be maintained in a state of good repair. Repair items listed. 4-501.12 Cutting Surfaces (C) Cutting board was scored on make-line. 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 sanitizedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Handles on prep coolers missing. Ice is forming around evaporator within walk-in freezer. Equipment shall be maintained in a state of good repair. Repair items listed. 4-501.12 Cutting Surfaces (C) Cutting board was scored on make-line. 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. Resurface or replace cutting board.

In plain English

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

More about cleaning or sanitizing problems

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 System Maintained in Good Repair. Spray nozzle next to dish machine was leaking and in disrepair. Repair nozzle.

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Physical facilities shall be maintained in good repair. Walls around mop sink and 3-compartment sink were soiled with black debris. Walls near fryers were soiled with grease accumulations. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.

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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Evaporated milk was maintained beyond 7 days within walk-in cooler. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Evaporated milk was 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

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) Bottle of sanitizer did not have a label. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Label added. 7-201.11 Separation - Storage (P) Bottle of Windex was stored on box of potatoes in back kitchen. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Windex relocated.

In plain English

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

More about chemicals stored or used unsafely

notedCode 2-402.11 Effectiveness - Hair Restraints (C) Employee did not have a hair net at the start of the inspection. Food employees shall wear hair restraints such as hatsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) Employee did not have a hair net at the start of the inspection. Food employees shall wear hair restraints such as hats; hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; equipment; utensils; linens; and unwrapped single-service and single-use articles. CDI: Hair net donned.

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 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go cups were stored on the floor near milkshake machine. Cleaned single-service and single-use articles shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store cups above 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

Official record from Wake County Environmental Services, Sep 9, 2026 · Original Source

1 - Inspection

May 14, 2026

Score 93.5

Official score: 93.5 · Understand this area’s scale

6 recorded violations

notedCode 2-301.14 (F) Wash hands during food preparationHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (F) Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks (P) Employee did not wash hands after returning inside from outdoors. CDI: REHS reminded employee of when handwashing is necessary and employee's hands were washed.

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

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use (Pf) Back handwashing sink did not have enough flow for handwashing. REHS will verify repair of handwashing 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) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) 4 containers of portioned house-made ranch and 1 container of portioned house-made southwest ranch were maintained above 41F in the sauce prep cooler. Temperature controlled for safety food shall be maintained at 41F or less. CDI: PIC voluntarily discarded containers of ranch.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 7-102.11 Common Name - Working Containers (Pf) Bottle of sanitizer did not have a label. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Label added. 7-202.12 Conditions of Use (P) Facility is using a "Bug-A-Salt" salt-pellet gun as component of pest control. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labelingChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) Bottle of sanitizer did not have a label. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Label added. 7-202.12 Conditions of Use (P) Facility is using a "Bug-A-Salt" salt-pellet gun as component of pest control. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI: Gun removed.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) Spray nozzle on 3-compartment sink had accumulations of grease and food debris. Warewashing equipment shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and at least every 24 hours if used. Clean spray nozzle.

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) 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) Sides of make-line fryers and grill were soiled with accumulations of grease. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Repeat violation; half-points deducted due to noted improvements.

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, May 14, 2026 · Original Source

1 - Inspection

Oct 8, 2025

Score 89

Official score: 89 · Understand this area’s scale

10 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4

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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Soda nozzles had accumulations of black residues on the interior rims. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean nozzles more frequently.

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) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Queso was maintained below 135F within rethermalizer. Temperature controlled for safety foods shall have a temperature of at least 135F. CDI: Food was voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Containers of grilled chicken and lettuce were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Lettuce voluntarily discarded by PIC. Grilled chicken was labeled by PIC.

In plain English

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

More about food source, dating, or labeling problems

notedCode 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Fried chicken was being actively dripped and splashed on by accumulations of condensate in walk-in cooler. Fried chicken was voluntarily discarded by PIC. Do not store food where they can be dripped or splashed on within walk-in cooler.

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

notedCode 4-501.11 Maintain equipment in good repair. Handles on prep coolers missing. Gaskets of multiple prep coolers were damagedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Handles on prep coolers missing. Gaskets of multiple prep coolers were damaged; missing; or torn. Ice is forming around condenser within walk-in freezer. Walk-in cooler is actively leaking condensate. Equipment shall be maintained in a state of good repair. Repair items listed. Repeat violation.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) Interior panels of dish machine were soiled with thick orange residues. Exterior panels had accumulations of food and other debris. Warewashing equipment shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and at least every 24 hours if used. Clean dish 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

notedCode 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) Sides of make-line fryers and grill were soiled with accumulations of grease. Door panels; handles; interior shelving; and gaskets of prep coolers were soiled with black residues and food debris. Exhaust panels were soiled with accumulations of grease and food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Repeat violation.

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

5-205.15 Maintain a plumbing system in good repair. Pipe in the mop sink was leaking and spurting water. Plumbing systems shall be maintained in good repair. Repair leak. Repeat violation.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Walls around mop sink and 3-compartment sink were soiled with black debris. Walls and floors throughout kitchen were soiled with food debris and black residues. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed. Repeat violation. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Facility does not use the milkshake mixer; and drink prep cooler and equipment is no longer functional. Remove items that are not necessary to operation or maintenance of facility.

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 8, 2025 · Original Source

1 - Inspection

May 27, 2025

Score 92

Official score: 92 · Understand this area’s scale

10 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Handwashing sink nearest to prep sinks did not have paper towels. Each handwashing sink or group of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels replaced by PIC.

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 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Partially cooked grilled chicken was stored above ready-to-eat chicken within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged by PIC.

In plain English

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

More about other finding

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Chlorine sanitizer in dish machine had a concentration of 0PPM. A chemical sanitizer used in a sanitizing solution for a mechanical operation shall be used in accordance with the EPA-registered label use instructions (chlorine sanitizer shall be at 50-200ppm). CDI: 3-compartment sink will be utilized for sanitizing until repairs are complete. PIC stated that repair technician will arrive May 28thCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Chlorine sanitizer in dish machine had a concentration of 0PPM. A chemical sanitizer used in a sanitizing solution for a mechanical operation shall be used in accordance with the EPA-registered label use instructions (chlorine sanitizer shall be at 50-200ppm). CDI: 3-compartment sink will be utilized for sanitizing until repairs are complete. PIC stated that repair technician will arrive May 28th; 2025.

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) 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) Container of grilled chicken was maintained above 41F within auxiliary cooler. Temperature controlled for safety food shall be maintained at 41F or less. CDI: Chicken was moved to walk-in freezer to rapidly cooler to 41F.

In plain English

More about food kept at an unsafe temperature

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

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers and bowls were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert containers.

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 4-501.11 Maintain equipment in good repair. Handles on prep coolers missing. Gaskets of multiple prep coolers were damagedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Handles on prep coolers missing. Gaskets of multiple prep coolers were damaged; missing; or torn. Ice is forming around condenser within walk-in freezer. Equipment shall be maintained in a state of good repair. Repair items listed. Repeat violation.

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) 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) Sides of make-line fryers and grill were soiled with accumulations of grease. Door panels; handles; interior shelving; and gaskets of prep coolers were soiled with black residues and food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Repeat violation.

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

5-205.15 Maintain a plumbing system in good repair. Pipe in the mop sink was leaking and spurting water. Plumbing systems shall be maintained in good repair. Repair leak. Repeat violation.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Walls around mop sink and 3-compartment sink were soiled with black debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.

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 6-501.14 (C) Kitchen fume hood had heavy accumulation of dust and debris. Intake or exhaust air ducts shall be cleaned so they are not a source of contamination by dustFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

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 27, 2025 · Original Source

1 - Inspection

Dec 3, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode —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

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One container of house-made pimento cheese was maintained beyond 7 days (11/18/2024) within walk-in cooler. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Pimento cheese voluntarily discarded by PIC.

In plain English

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

More about food source, dating, or labeling problems

notedCode 4-501.11 Maintain equipment in good repair. Handles on prep coolers missing. Equipment shall be maintained in a state of good repair. Replace the handles. RepeatCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Handles on prep coolers missing. Equipment shall be maintained in a state of good repair. Replace the handles. Repeat; half points deducted due to repair of one prep cooler handle.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) Interior panels of dish machine were soiled with thick orange residues. Warewashing equipment shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and at least every 24 hours if used. Clean dish 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

notedCode 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) Sides of make-line fryers and grill were soiled with accumulations of grease. Door panels and handles of prep coolers were soiled with black residues and food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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

5-205.15 Maintain a plumbing system in good repair. Pipe in the mop sink was leaking and spurting water. Plumbing systems shall be maintained in good repair. Repair leak.

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 6-501.14 (C) Kitchen fume hood had heavy accumulation of dust and debris. Intake or exhaust air ducts shall be cleaned so they are not a source of contamination by dustFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14 (C) Kitchen fume hood had heavy accumulation of dust and debris. Intake or exhaust air ducts shall be cleaned so they are not a source of contamination by dust; dirt; or other material. Clean hood. 6-305.11 (C) Employee personal items were stored on make-line prep tables. Lockers or other suitable facilities shall be provided for the storage of employee possessions. Store personal items in designated areas.

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 3, 2024 · Original Source

1 - Inspection

Jul 11, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-403.11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11; Priority; Cheese in thermalizer did not reach 135F within 2 hours of reheating. Commercially prepared food shall be reheated to 135F within 2 hours. CDI: Cheese was voluntarily discarded by PIC. EHS recommended using flat top to reheat foods rapidly.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Two containers of chicken in chicken prep cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Chicken was moved to walk-in cooler on sheet trays to rapidly cool to 41F.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Handles on prep coolers missing. Equipment shall be maintained in a state of good repair. Replace the handles.

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; Standing fans in kitchen and blowers in walk-in cooler had accumulations of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean fans.

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Kitchen fume hood had heavy accumulation of dust and debris. Intake or exhaust air ducts shall be cleaned so they are not a source of contamination by dust; dirt; or other material. Clean hood.; 6-305.11; Core; Employee personal items were stored on prep tables. Lockers or other suitable facilities shall be provided for the storage of employee possessions. Store personal items in designated areas.

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, Jul 11, 2024 · Original Source

1 - Inspection

Mar 25, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chlorine sanitizer dispensed in the dish machine was at 0ppm at the beginning of the inspection. A chemical sanitizer used in a sanitizing solution for a mechanical operation shall be used in accordance with the EPA-registered label use instructions (chlorine sanitizer shall be at 50-200ppm). CDI -The dish machine was primed and now sanitizer is holding at 100PPm. No points taken; no active dishwashing 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

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Observed clean linens stored below chemicals in the storage area. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service and single-use articles. CDI - Linens moved above chemicals. Full credit taken.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed couple of employees not wearing any hair restraints. Food employees shall wear hair restraints such as hats; hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment; and utensils. Wear 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 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Observed that single-service utensils were stored next to paper towel near handwashing sink. Single-service/use articles shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination. CDI - PIC moved the utensils farther away.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; One handle on the reach-in cooler was missing and the handle on the other reach-in cooler was damaged. Equipment shall be maintained in a state of good repair. Replace the handles.

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

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, Mar 25, 2024 · Original Source

1 - Inspection

Nov 6, 2023

Score 96.5

Official score: 96.5 · 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; No person in charge with a Food Protection Manager certification present during inspection. The PIC 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. Obtain food protection manager certification.

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

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chlorine sanitizer dispensed in the dish machine was at 0ppm. A chemical sanitizer used in a sanitizing solution for a mechanical operation shall be used in accordance with the EPA-registered label use instructions (chlorine sanitizer shall be at 50-200ppm). Verification will be held on November 9th to check if the dish machine is dispensing sanitizer at a proper range. Until the machine is adjusted use 3-comp sink to sanitize all of the dishes and utensils.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Found spray bottles of surface cleaner on the prep surface of the veggie prep sink and in the cabinet near straws and napkins. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service and single-use articles. CDI - both spray bottles moved to proper area by PIC.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Found a knife wedged between the lid in the flip top cooler. Food preparation and dispensing utensils shall be stored on a clean surface. CDI - PIC removed the knife for rewashing.

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 that several gaskets on the reach-in coolers and freezer had food debris/residue buildup. Nonfood- contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. CDI - more detailed cleaning of the gaskets recommended.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 6, 2023 · Original Source