Restaurant · Wake County, NC

Bojangles #15

Name: Bojangles #15
Address: 5409 Capital Blvd, Wake County, NC

5409 Capital Blvd

Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗

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Score 95

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 31, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority - Observed raw country ham stored above bags of macaroni and cheese in walk-in cooler. Foods shall be stored according to final cook temperatures and to prevent cross-contamination. CDI by properly storing foods with country ham stored below mac and cheese. 3-304.15 (A); Priority - Observed food employee handle raw frozen chicken fillets with gloved hands; then placed fillets on grill top and then proceeded to handle clean utensils with contaminated gloves. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI by discarding gloves and washing hands.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - (REPEAT) Several hot TCS* foods (not using time as a public health control (TPHC)) were below 135F. See temperature chart. After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product or use approved time as a public health control. CDI by voluntarily discarding foods/thoroughly stirring foods to obtain correct temperatures.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Observed some moist/soiled wiping cloths on counter top and in metal storage container (not in sanitizer solution). One bucket of wiping cloth chlorine sanitizer was less than 50 ppm. Moist/soiled in-use wiping cloths shall be kept in approved (correct concentration) clean sanitizer between uses. Properly store in-use moist/soiled wiping cloths or place in soiled laundry. NOTE: Cloths can used as "mitts" or pan holders but must be maintained clean and dry at all times.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core - (REPEAT) At one soda dispensing station; when ice bin lid is open; soda can still be dispensed from above. Food service equipment shall operate according to manufacturer's specifications. Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. In the meantime; keep ice bin lids closed when dispensing soda above (to prevent soda splash into ice bin below). 4-501.11; Core - (REPEAT) Some wire shelves were rusty; worn or peeling. Upright freezer door handle and gaskets were damaged. Main walk-in cooler door diamond plates were detached in several areas. Tea prep area dunnage rack was damaged. Food service equipment shall be kept in good repair. Replace damaged items above with similar approved equipment; and seal/caulk spaces around door diamond metal plates. Ensure metal plate is flat against door.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire (including above chicken breading area) and solid metal shelves; dunnage racks; metal cabinets under ice dispensing bins; surfaces above food/steam table holding areas; speed racks; preparation table undersides; fryer bottom interiors and castors/wheels; exteriors of raw chicken breading bin stored in back dry storage area. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) A few floor tiles were damaged in mop sink area; and some holes were in walls. Ceiling surfaces in chicken walk-in cooler had peeling paint. Exterior metal base by door of chicken walk-in cooler was corroded. Counter and adjacent laminate on doors were damaged in trash and tray cleaning area of dining area. Lighting was dim due to improperly illuminating light fixtures in chicken breading area. Physical facilities shall be kept in good repair. Repair/replace damaged fixtures and improperly illuminating light fixtures. 6-501.12; Core - (REPEAT) Some flooring in corners and under equipment and kitchen walls were soiled. Vent hood filters were soiled or had flour dust build-up. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.

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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core - Exterior protective coating was coming off on light bulbs above food hot holding area. Where food and clean equipment/utensils are stored; light fixtures shall be effectively shielded. Replace peeling bulbs with similar shatter-resistant or shatter-proof bulbs.

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, Aug 31, 2026 · Original Source

1 - Inspection

Mar 20, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation - No paper towels were available at handsink by office...Paper towels shall be provided at all handsinks or group of adjacent handsinks...CDI by replacing paper towels in handsink dispenser.

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 hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - (REPEAT) A few grilled chicken fillets (back steam table) and front steam table pinto beans were below 135F (not using time as a public health control (TPHC)). See temperature chart...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product or use approved time as a public health control...CDI by voluntarily discarding foods/thoroughly stirring foods at incorrect temperatures.

In plain English

More about food kept at an unsafe temperature

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 - (REPEAT) A few cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by refrigerating/adding ice to foods.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); Core - (REPEAT) Clean pan and metal mesh pan inserts used for cooked foods were inverted (food contact sides down) on plastic liner on soiled wire shelves directly above raw chicken breading station. Length of this pan and mesh inserts extended beyond the edge of the liner and shelving and food contact surfaces were not covered from possible splash below. Also; several biscuit pans were stacked while wet....Clean food equipment/utensils shall be stored so they cannot be contaminated by splash; spills; etc.; and they shall be stored in self-draining position...Do not store clean pans and pan inserts where they can be contaminated by splash. Extend vinyl liner so it covers opening of clean pans and pan inserts. Separate cleaned; wet pans so they completely air dry before stacking.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core - At the two soda dispensing stations; when ice bin lid is open; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate devices on ice bin lids so that when lids are open; soda cannot be dispensed from above. In the meantime; keep ice bin lids closed when dispensing soda above (to prevent soda splash into ice bin below). 4-501.11; Core - (REPEAT) Several wire shelves were rusty; worn or peeling. Door handle on upright freezer was damaged. Main walk-in cooler door diamond plates were detached in several areas...Food service equipment shall be kept in good repair...Replace damaged items above with similar approved equipment; and seal/caulk spaces around door diamond metal plates. Ensure metal plate is flat against door.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelves; dunnage racks; metal cabinets under ice dispensing bins; surfaces above food/steam table holding areas; speed racks; preparation table undersides; fryer exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) Grout was missing between many floor tiles; and some holes were in walls. Ceiling surfaces in chicken walk-in cooler had peeling paint. Exterior metal base by door of chicken walk-in cooler was corroded. Lighting was dim due to improperly illuminating light fixtures in chicken breading area...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and improperly illuminating light fixtures. 6-501.12; Core - Some flooring in corners and under equipment was soiled...Physical facilities shall be kept clean...Increase floor cleaning frequency.

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 20, 2026 · Original Source

1 - Inspection

Oct 15, 2025

Score 95

Official score: 95 · Understand this area’s scale

9 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 - (REPEAT) Several hot TCS* foods (not on time control) were below 135F (see temperature chart)...After proper cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product or use approved time as a public health control...CDI by reheating or voluntarily discarding foods at incorrect temperatures.

In plain English

More about food kept at an unsafe temperature

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 - (REPEAT) Some cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...Maintain cold TCS* foods at 41F or less...CDI by refrigerating/adding ice to foods.

In plain English

More about food kept at an unsafe temperature

notedCode 4-203.12 (B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 (B); Priority Foundation - Air temperature in front see-thru refrigerator was 41F; but round indicator thermometer inside unit read 34F...Ambient air thermometers shall be accurate to plus or minus 3 degrees F...CDI by providing accurate thermometer inside this unit.

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 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); Core - (REPEAT) Clean pan used for cooked foods was inverted (food contact sides down) on plastic liner on soiled wire shelves directly above raw chicken breading station. Length of this pan extended beyond the edge of the liner and shelving and food contact surfaces were not covered from possible splash below...Clean food equipment/utensils shall be stored so they cannot be contaminated by splash; spills; etc.; and they shall be stored in self-draining position...Do not store clean pans where they can be contaminated by splash. Extend vinyl liner so it covers opening of clean pan.

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

Official wording

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

Inspector’s notes

4-903.11(A)(C); Core - (REPEAT) Some disposable food containers above back steam table area were stored with food contact sides up and unprotected...Single service disposable food/beverage containers shall be protected from contamination...CDI by inverting 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

minorCode 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core - At the two soda dispensing stations; when ice bin lid is open; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate devices on ice bin lids so that when lids are open; soda cannot be dispensed from above. In the meantime; keep ice bin lids closed when dispensing soda above (to prevent soda splash into ice bin below). 4-501.11; Core - (REPEAT) Several wire shelves were rusty; worn or peeling. Door handle on upright freezer was damaged. Main walk-in cooler door diamond plates were detached in several areas...Food service equipment shall be kept in good repair; and equipment door gaskets/seals shall be tight...Replace damaged items above with similar approved equipment; and seal/caulk spaces around door diamond metal plates.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelves; metal cabinets under ice dispensing bins; dining room trash cabinets; surfaces above food/steam table holding areas; side vents on biscuit ovens. Small fans in kitchen had dust build-up on wire guards. Grease build-up was accumulated on interior bottoms of fryers; wheels and castors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.

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 5-501.113(B) - (REPEAT) Cardboard dumpster's one top lid was caved in and not properly covering dumpster topFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B) - (REPEAT) Cardboard dumpster's one top lid was caved in and not properly covering dumpster top; and the other lid was missing...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Contact dumpster company to provide dumpster with properly fitting top lids.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Significant ice was accumulated under walk-in freezer evaporator lines; and some holes were in walls. Ceiling surfaces in chicken walk-in cooler had peeling paint. Exterior metal base by door of chicken walk-in cooler was corroded...Physical facilities shall be kept in good repair...Repair evaporator line leaks (after removing ice); remove peeling paint; repair metal base and seal wall holes.

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 15, 2025 · Original Source

1 - Inspection

May 27, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

12 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 - Several hot TCS* foods (not on time control) were below 135F (see temperature chart)...After proper cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product or use approved time as a public health control...CDI by reheating or voluntarily discarding foods at incorrect temperatures.

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 - (REPEAT) Many cold TCS* foods (not on time control) were above 41F (see food temperature chart)...Unless actively preparing; properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...Maintain cold TCS* foods at 41F or less...Not corrected during inspection...NOTE: Main walk-in cooler was not maintaining cold TCS* foods consistently at 41F or less; although air temperature in unit was 41F during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - One bucket of sanitizer was not clearly labeled as "sanitizer"...Working containers of cleaners; sanitizers; etc. shall be properly labeled with common name of products inside...CDI by labeling sanitizer bucket.

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

criticalCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority Foundation - Main walk-in cooler was not maintaining foods TCS* foods at 41F or less. During inspection; no temperatures of TCS* foods checked in this walk-in were 41F or less (checked twice during inspection); except for thawing mac and cheese in bags. Reach-in refrigerator near drive-thru was not maintaining TCS* foods at 41F or less...Equipment for cooling and hot holding TCS* foods shall be sufficient in number and capacity to provide properly food temperatures...Maintain main walk-in cooler air temperature at 41F or less at all times so that TCS* foods inside are maintained at 41F or less...Not corrected during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Bucket of wiping cloth solution had chlorine sanitizer less than 50 ppm...In-use moist wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing chlorine sanitizer with correct concentration.

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 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); Core - (REPEAT) Clean pans used for cook foods were inverted (food contact sides down) on soiled wire shelves directly above raw chicken breading station. Some clean food pans were stacked together while wet...Clean food equipment/utensils shall be stored so they cannot be contaminated by splash; spills; etc.; and they shall be stored in self-draining position...Do not store clean pans where they can be contaminated by splash or place barrier between raw chicken breading station and clean pans (such as a plastic or vinyl shelf liner). Separate clean food pans so they completely air dry before stacking.

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

Official wording

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

Inspector’s notes

4-903.11(A)(C); Core - Some disposable food containers were stored with food contact sides up and unprotected...Single service disposable food/beverage containers shall be protected from contamination...CDI by inverting 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core - Several wire shelves were rusty; worn or peeling. Door gasket on raw chicken cooler was loose/not properly attached; and some vinyl strips at walk-in cooler door entrances were torn; damaged or missing. Main walk-in cooler door exterior diamond plate was detached in several areas...Food service equipment shall be kept in good repair; and equipment door gaskets/seals shall be tight...Replace damaged items above with similar approved equipment; and seal/caulk spaces around door diamond metal plate.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelves; metal cabinets under ice dispensing bins; condiment/packaged item holders; dining room trash cabinets; surfaces above food/steam table holding areas...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core - No covered trash can was available in women's bathroom...A toilet room used by females shall have a covered trash/waste receptacle for sanitary disposal...Provide required covered trash can in women's bathroom.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B) - Cardboard dumpster's top lids were caved in and not properly covering dumpster top...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Contact dumpster company to provide dumpster with properly fitting top lids.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - A few mop sink/can wash floor basin tiles were damaged/cracked...Physical facilities shall be kept in good repair...Replace damaged floor tiles. 6-501.12; Core - Many kitchen ceiling tiles were browned/discolored around baking/frying areas. Walls in front area and back dry storage and baseboards were soiled (many with mold/mildew growth (?) in back storage). Some flooring was soiled under cabinets and equipment...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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 27, 2025 · Original Source

1 - Inspection

Dec 3, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

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; Observed containers of shredded cheese; liquid eggs and raw chicken sitting on top of ice not submerged with temperatures above 41F (see temperature chart above). Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: By adding more ice to submerge sides of containers.

In plain English

More about food kept at an unsafe temperature

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed black residue inside ice machine in kitchen. Enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice machine interior.

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 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A);Core; Observed ice scoop stored in soiled holder on ice machine and clean utensils stored on dusty drying shelf next to three compartment sink. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. Clean surfaces stated above.

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; The prep walk-in cooler fan guards have a light buildup of dust and the shelves in both units have a light buildup of debris/residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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, Dec 3, 2024 · Original Source

1 - Inspection

Mar 19, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Mashed potatoes in the front steam table measured 131F. Sausage patties in the sandwich steam table measured 123...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Product voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Soiled towels were sitting at the biscuit buttering station out of sanitizer...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration (50-200ppm for chlorine according to EPA guidelines). CDI: Towels replaced.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The prep walk-in cooler fan guards have a light buildup of dust and the shelves in both units have a light buildup of debris/residue. The customer ice machine has residue collecting on the underside near the drain tube...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The 3 comp faucet over the wash/rinse basins has a leak when turned on...The plumbing system and its fixtures shall be maintained in good 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

Official record from Wake County Environmental Services, Mar 19, 2024 · Original Source