Restaurant · Wake County, NC

Bi Cafe

Name: Bi Cafe
Address: 5000 Davis Dr, Wake County, NC

5000 Davis Dr

Last inspected Jul 6, 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

6 inspections

1 - Inspection

Jul 6, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-304.11 Food Contact with EquipmentOther

Official wording

Food separated & protected

Inspector’s notes

3-304.11 Food Contact with Equipment; Utensils; and Linens (P) Washed tomatoes; about to be sliced; stored in sandwich cooler were stored directly on rusted wire rack. Food shall only contact surfaces of equipment that have been cleaned and sanitized. CDI: Tomatoes removed; washed; and placed into container.

In plain English

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

More about other finding

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) A few dispensing scoops were soiled along interior release bar. Food-contact surfaces shall be clean to sight and touch. CDI: All scoops were sent to be cleaned and sanitized again at 3-compartment 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

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) One package of raw beef was maintained at 44F within grill prep drawer cooler. Drawer coolers had ambient temperature of 42F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Beef was relocated to walk-in cooler to cool to 41F. Avoid using drawer cooler until it is capable of maintaining 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 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) Container of ricotta and container of garlic butter were maintained beyond 7 days. Two containers of cooked peppers were not labeled with dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Ricotta and garlic were discarded by PIC. Labels added to peppers.

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

Official record from Wake County Environmental Services, Jul 6, 2026 · Original Source

1 - Inspection

Dec 5, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11 Restriction and Storage - Medicines (P) Employee medication was stored with food service equipment and food in back kitchen and along sandwich make-line. Medications shall be stored to prevent contamination of food and equipment. CDI: Medications 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 3-501.15 Cooling Methods (Pf) Food pulled from the breakfast bar was cooling down in a reach-in cooler that was in defrost with an ambient temperature of 47F. Food shall be cooled using shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Food pulled from the breakfast bar was cooling down in a reach-in cooler that was in defrost with an ambient temperature of 47F. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Food was relocated to walk-in cooler.

In plain English

More about food kept at an unsafe temperature

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

1 - Inspection

Jul 18, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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) One container of marinara within the pizza prep cooler was maintained above 41F. Containers of cream cheese and yoghurt was maintained above 41F within grab and go cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was voluntarily discarded by PIC. Mandatory building evacuation took place for ~30 minutes during inspection due to fire alarm being triggered in separate part of the building. Temperatures may have been above 41F partially due to the nature of the evacuation. Repeat violation; Half-points deducted due to immediate correction by PIC; improvement in temperature logs and verification of cold holding equipment functionality; and extraordinary circumstance of violation. Any cold holding violations on next inspection report will have full points deducted. Ensure that all units are properly functioning and TCS food is placed within cold holding equipment within timely manner.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) A few scoops were soiled along the edges of the interior release mechanism. CDI: Scoops were cleaned and dish cleaning staff was immediately trained by PIC on proper cleaning procedures for these utensils. Zero points deducted.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 18, 2025 · Original Source

1 - Inspection

Feb 18, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Sheet tray of raw fish was stored above portioned container of fully cooked beef within walk-in freezer. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures.Frozen foods within their original packaging are exempt from storage order requirements; however; frozen foods that are removed from their original packaging must be stored according to final cook temperatures and in a manner that separates raw food from ready-to-eat foods. CDI: Storage order requirements reviewed with PIC and food was reorganized within walk-in freezer. Zero points deducted.

In plain English

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

More about other finding

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Temperature controlled for safety foods within pizza prep cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to reach-in freezer to rapidly cool. Repeat; Half-points deducted due to overall improvements in cold-holding methods.

In plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (C) Cooked chicken and prepared chickpeas were cooling with tight-fitting plastic wrappings. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Wrappings were removed.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning 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. Walk-in freezer blower and sprinkler had accumulations of ice. Equipment shall be maintained in good repair. Repair walk-in freezer.

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, Feb 18, 2025 · Original Source

1 - Inspection

Oct 16, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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) White panel inside the ice machine was soiled with black and pink residues. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice 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 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) Food in breakfast make line reach-in cooler was maintained above 41F. Unit had fluctuating temperature of 46-50F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was removed from cooler and PIC stated he will submit a work order for the unit.

In plain English

More about food kept at an unsafe temperature

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

1 - Inspection

Feb 21, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed buildup of ice on couple of boxes of foods in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination. Keep foods protected from water dripping and ice buildup.

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 4-903.12Equipment and utensils

Official wording

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

Inspector’s notes

4-903.12; Core; To-go containers had food contact sides upwards in prep area. Single use articles shall be stored where they are not exposed to splash; dust or other contamination. CDI - PIC inverted to-go containers.