Restaurant · Wake County, NC

Black White Coffee Roasters

Name: Black White Coffee Roasters
Address: 2400 John Brantley Blvd, Wake County, NC

2400 John Brantley Blvd

Last inspected Mar 5, 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

4 inspections

1 - Inspection

Mar 5, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee drinks stored on prep surfaces and inside of a cooler drawer upon entry. Employee food and drinks shall be stored in designated areas where the contamination of food; clean equipment; utensils; linens; single-service/single-use articles cannot result. Drinks re-located/removed.

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

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Dish machine dispensing 0 ppm of chlorine. Per labeling; a minimum of 50 ppm is required to effectively sanitize. Facility contacted a Rep. for repair prior to inspection. VR - EHS will return to verify repair of the dish machine. Until repair; establishment shall utilize the 3-compartment sink for sanitizing dishes. 4-602.11; Core; Ice machine baffle soiled with pink accumulation. The interior of the Cambro sliding lid black mobile ice bin soiled with pink and brown accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Top layer of pepper jack cheese voluntarily discarded. All other foods to be moved to the reach-in freezer/cooler to facilitate cooling.

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 3-501.19(B)(4)(5)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(4)(5); Priority; Almond milk held on TPHC labeled with a prep time of 6 AM. Other milks labeled with a prep time of 8 AM. Time checked: 12:10 PM. 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; or marked with a time that exceeds the 4 hour time limit. CDI - An employee voluntarily discarded milks held past 4-hour time limit.

In plain English

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

More about other finding

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Reach in cooler and lowboy cooler gaskets soiled with buildup. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.

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, 2026 · Original Source

1 - Inspection

Nov 25, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. Ensure foods are not filled above the fill line as observed today to maintain proper temperatures. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Foods holding 42-45 F moved to cool in the tall reach-in cooler. Foods holding above 45 F voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; No thermometer with a suitable probe available for taking temperatures of food. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. VR - EHS will return to ensure a working food thermometer has been obtained.

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; Both tall reach-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.

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 25, 2025 · Original Source

1 - Inspection

Mar 18, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1); Priority; A container of sausage patties under the warmer was holding below 135F. TCS (time/temperature control for safety) food in hot holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature foods.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; Milks stored on the counter; some foods in the prep cooler; milks in a refrigerator; and some foods in the basement walk-in cooler were holding above 41F; see temperature table. CDI - PIC voluntarily discarded foods above 45F; other foods were moved to other refrigerator for cooling. Due to milks being moved after delivery; temperature increased a small amount. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority foundation; The current date marking system does not include prep date as day 1; therefore the prepared foods are being marked over 7 days. Refrigerated; ready-to-eat; TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Foods were less than 7 days old therefore the discard dates were corrected. REHS recommends adjusting date marking to make discard date less than 7 days from prep date. Repeat.

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 3-501.19 (B)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (B); Priority foundation; The pitchers of milk set out under time holding did not have labels indicating when they were removed from the cooler. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Milks were placed out less than 30 minutes ago; correct time labels added to pitchers. Repeat. 3-501.19 (A); Priority foundation; The establishment is practicing time holding for milk pitchers but does not have written procedures. If time without temperature control is used as the public health control for a working supply of ready-to-eat TCS food that is held for sale or service: written procedures shall be prepared in advance; maintained at the food establishment; and made available upon request by the regulatory authority. CDI - Emailed PIC outline to fill out and have available for future reference. Repeat.

In plain English

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

More about other finding

notedCode 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; When tested during the inspection; the concentration of the mulit-quat sanitizing solution at the 3-compartment sink was 500ppm which is higher than the manufacturer's range as indicated on the label. Poisonous/toxic materials shall be used according to: law and the Food Code; and manufacturer's use directions included in labeling. CDI - Sanitizer solution drained and filled with water to dilute concentration to be within range. Call service provider of sanitizer distributor to fix issue before the next inspection.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); Core; Observed boxes of single-use to-go containers; lids; and cups stored on the floor of the basement storage area. 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. Move boxes onto shelving before the next inspection.

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, Mar 18, 2025 · Original Source

1 - Inspection

Aug 29, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

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; A container of pepper jack cheese and some containers of prepared oatmeal were holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - Foods were moved to refrigerator to cool.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority; The current date marking system does not include prep date as day 1; therefore the prepared foods are being marked over 7 days. Refrigerated; ready-to-eat; TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Educated PIC on date marking requirements and PIC corrected discard date on foods; foods were less than 7 days from prep date.

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

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Establishment is practicing time control for the carafes of TCS milks on the counter but does not have written procedures. If time without temperature control is used as the public health control for a working supply of ready-to-eat TCS food that is held for sale or service: written procedures shall be prepared in advance; maintained at the food establishment; and made available upon request by the regulatory authority. CDI - Educated PIC on requirements for time control and emailed outline for written procedures. ; 3-501.19; Priority Foundation; TCS milk carafes under time control did not have discard time labels. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Time labels added to milk carafes.

In plain English

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

More about other finding

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of chemicals did not have a label. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Spray bottle labeled.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Oatmeal was being cooled in deep; tightly sealed containers. Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the food into smaller/thinner portions; stirring the food placed in an ice water bath; using rapid cooling equipment; using containers that facilitate heat transfer; or other effective methods. CDI - Educated kitchen staff on more effective methods for cooling oatmeal; oatmeal moved to refrigerator and lids lifted for more effective cooling.

In plain English

More about food kept at an unsafe temperature

majorCode 4-501.17Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.17; Priority Foundation; The dish machine did not have cleaning detergent available during the inspection. When used for warewashing; the wash compartment of a sink; mechanical warewasher; shall contain a wash solution of soap; detergent; acid cleaner; alkaline cleaner; degreaser; abrasive cleaner; or other cleaning agent according to the cleaning agent manufacturer's label instructions. CDI - New detergent acquired and installed at the 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

Official record from Wake County Environmental Services, Aug 29, 2024 · Original Source