Restaurant · Wake County, NC

Best Western Plus Breakfast

Name: Best Western Plus Breakfast
Address: 6209 Glenwood Ave, Wake County, NC

6209 Glenwood Ave

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

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Score 97

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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

5 inspections

1 - Inspection

Apr 8, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode Observation: Written procedures for TPHC food products not provided for the followng items on the breakfast service: sausageOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Written procedures for TPHC food products not provided for the followng items on the breakfast service: sausage; shred soft cheese; cooked eggs; milk carafes; french toast sticks; cooked potatoes; All products are heat/serve and are discarded following breakfast service; however a written policy listing all foods served and dicsarded as part of time control not kept on site. CDI: A TPHC policy was written with facility PIC/operator during inspection for corrective action. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.

In plain English

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

More about other finding

notedCode Observation: Whole fruit (apples) being displayed without protection during dispensingContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Whole fruit (apples) being displayed without protection during dispensing; CDI: Apples wrapped to prevent hand contact during dispensing. 3-306.11 Food Display - Preventing Contamination by Consumers (P) Protect food on display using shields; packaging; or other effective means. -P

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode Observation: Whole fruits are offered for consumption and there is not a produce sink to washOther

Official wording

Washing fruits & vegetables

Inspector’s notes

Observation: Whole fruits are offered for consumption and there is not a produce sink to wash; An SOP was developed with operator during inspection to use dish sink between dishwashing and produce washing in writing; 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.

In plain English

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

More about other finding

notedCode Observation: The air thermometer on the upright two door reach in refrigerator was displaying an air temperature of 34F and the actual air temperatur ein the refrigerator was observed at 45FCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The air thermometer on the upright two door reach in refrigerator was displaying an air temperature of 34F and the actual air temperatur ein the refrigerator was observed at 45F; Install an air thermometer that is accurate to monitor the air temperature on the refrigerator. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C ) Maintain air thermometers in good repair and accurate. Observation: The yogurt dispensing machine is not elevated to 2 inch elevation to allow for cleaning under the machine on the counter mount. Increase space uner the machine to meet requirements and ensure cleaning can effectively be accomplished. 4-402.12 Fixed Equipment; Elevation or Sealing (C)

In plain English

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

More about cleaning or sanitizing problems

notedCode Observation: The wash solution temperature in the dish sink was measured at 88FCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: The wash solution temperature in the dish sink was measured at 88F; When the water temperature on the dish sink was checked it measured at 89F; CDI: Thsi was corrected during inspection by maintenance staffing whom adjusted the hot water heater temperature device and the water temperature was measured at 111F. 4-501.19 Manual Warewashing Equipment; Wash Solution Temperature (Pf) During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -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

Official record from Wake County Environmental Services, Apr 8, 2026 · Original Source

1 - Inspection

Aug 13, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink in the kitchen is not accessible for staff blocked by mop bucket. CDI: Mop bucket was removed so staff can access hand sink. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use

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

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: The staff did not discard food products from the breakfast service and returned items to refrigerator: shred cheese (48F;51F) and milk (48F); CDI: Products were discarded during inspection for corrective action. 3-501.19 Time as a Public Health Control (P) (Pf) (B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. -P

In plain English

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

More about other finding

notedCode Observation: Staff are not wearing hair restraints during production tasks. Ensure that all staff have some type of hair covering when performing production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff are not wearing hair restraints during production tasks. Ensure that all staff have some type of hair covering when performing production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

Official record from Wake County Environmental Services, Aug 13, 2025 · Original Source

1 - Inspection

Apr 29, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode Observation: The facility use time control for milk carafes on breakfast buffet as well as hot foods. A written policy listing foods must be kept on site with process. CDI: A written policy was provided during inspection. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: The facility use time control for milk carafes on breakfast buffet as well as hot foods. A written policy listing foods must be kept on site with process. CDI: A written policy was provided during inspection. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.

In plain English

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

More about other finding

minorCode Observation: Staff are not wearing hair restraints during production tasks. Ensure that all staff have some type of hair covering when performing production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Plastic utensils used on service buffet are slightly burned/plastic is beginning to peel and no longer cleanable. Ensure that all utensils are maintiaed in good repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) Maintain utensils in good repair.

In plain English

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

More about cleaning or sanitizing problems

minorCode Observation: The dumpster is no longer leakprook and insect/rodent resistent due to oxidation and holes that have formed near the bottom of the containr. Repair or replace container. 5-501.13 Receptacles (C) Receptacles for refuseFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: The dumpster is no longer leakprook and insect/rodent resistent due to oxidation and holes that have formed near the bottom of the containr. Repair or replace container. 5-501.13 Receptacles (C) Receptacles for refuse; recyclables; and returnables shall be durable; cleanable; insect- and rodent-resistant; leakproof; and non-absorbent.

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Mops are not hung by handle to air dry after use. provide a hanger for mops to dry. 6-501.16 Drying Mops (C) Store mops for air drying after use.

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 29, 2025 · Original Source

1 - Inspection

Nov 19, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Opened container of sliced ham was found with no date marking. After being opened or prepared; ready to eat potentially hazardous food items shall be dated to indicate when they must be discarded within a 7 day period. CDI- Food was dated during the inspection. Full deductions not taken due to slight improvements; but full deductions will be taken if this item is repeated again.

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 7-206.11 Restricted Use PesticidesChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-206.11 Restricted Use Pesticides; Criteria (P); Pesticide that was labeled for residential use only was being used and stored in the kitchen. Only pesticides that are approved for commercial food establishments may be used and stored on the premises. CDI- Manager has agreed to take pesticide home at the end of the day.

In plain English

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

More about chemicals stored or used unsafely

minorCode 4-501.11 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); Reach-in cooler gasket is torn and needs to be replaced. Equipment shall be maintained in a state of good repair. Replace gasket as needed.

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 19, 2024 · Original Source

1 - Inspection

Mar 18, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 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 cinnamon sugar residue inside bowl stored as clean on drying rack. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

In plain English

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

More about cleaning or sanitizing problems

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed no date marking for boiled eggs and cooked egg patties. Observed open packages of sausage and gallons of open milk held without date marking. Items discarded. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.

In plain English

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

More about food source, dating, or labeling problems

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed spic n span stored on prep table next to pastry cutter. Observed Floor cleaner stored next to coffee filters. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items moved.

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

Official record from Wake County Environmental Services, Mar 18, 2024 · Original Source