Restaurant · Wake County, NC

Bojangles

Name: Bojangles
Address: 2620 Atlantic Ave, Wake County, NC

2620 Atlantic Ave

Last inspected Sep 24, 2026 · View Map ↗ · Compare ↗

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Score 94

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Bojangles last inspected?: The most recent inspection on record was on Sep 24, 2026. The result listed by Wake County Environmental Services was “Score 94” (official score 94).
Were any violations recorded at the last inspection?: Yes: 10 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Oct 9, 2023 to Sep 24, 2026.
Has Bojangles ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 9, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Sep 24, 2026

Score 94

Official score: 94 · Understand This Area’s Scale

10 recorded violations

notedCode 3-302.11(A)(2) SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(2) Separation; Packaging & Segregation; Types of raw animal foods P (A) FOOD shall be protected from cross contamination by (4) Except during cooling and par. B; storing the FOOD in packages; covered containers; or wrappings - Walk-in cooler: observed a tray of cinnamon twists stored uncovered. Corrected during inspection (CDI): the tray of cinnamon twists was covered. Repeat.

In Plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Self-service area: the ice bin spout has gray stain accumulation that needs to be cleaned. Discussed the matter with the person in charge (PIC)

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) TCS FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) TCS Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P - Observed the raw boneless chicken (46°F) and chicken thigh (47F) at the ice tub station for batter-dip chicken; these raw chickens were at temperatures above 41F. The food handler stated the chicken was staged to the line within 30 minutes; but the ice melted; and the tub did not have enough ice. Within 30 minutes of observation; this raw chicken was used up to breakfast service. CDI - reemphasized cold holding and maintaining temperature with PIC. Repeat.

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 Time as a Public Health Control (TPHC) (P) (Pf)(B) If TPHC is used for up to a maximum of 4 hours: (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp controlOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (TPHC) (P) (Pf)(B) If TPHC is used for up to a maximum of 4 hours: (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P - Observed the TPHC implementation; the written procedure was available for review; but the product discard time was not marked for TCS foods involved: tomato; lettuce; batter-dip; and sausage. These TCS foods were on the service line for within 30 minutes. CDI - the discarded time mark.

In Plain English

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

More about other finding

notedCode 7-202.12 POISONOUS OR TOXIC MATERIALS shall be:(A) Used according to LAW and this CodeChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-202.12 POISONOUS OR TOXIC MATERIALS shall be:(A) Used according to LAW and this Code; C Manufacturer's directions; and the conditions of certification; P. Chlorine sanitizer concentration shall be within 50-200ppm. Chlorine sanitizer concentration shall not exceeding 200ppm. - Observed 2 sani-buckets with chlorine concentrations higher than 200 ppm. CDI - the sani-buckets were refilled with chlorine sanitizer at 100 ppm. 7-201.11 P - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. - Back storage: observed 2 bottles of grease cleaner stored on a shelf above a shelf that stored boxes of gloves. CDI - the grease cleaner was restored to the bottom shelf.

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) 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) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. - Observed a stack of beverage cups stored inverted on the counter with no protection for the mouthpiece part of the cups. CDI - the cups discarded. Discussed the matter with the PIC.

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 —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) - Walk-in freezer: Observed ice buildup around the door curtain and on the pipe of the fan unit. The ice buildup indicated the equipment may not be set up with the proper cycle. Discussed the matter with the PIC.

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 Covering Receptacles (C) 5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed 2 dumpsters with doors open and litter on the concrete ground. Discussed with the PIC the need to keep the dumpster door closed and the dumpster area free of potential pest attraction.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Back storage area: Observed heavy black stain accumulation on the vent cover. Discussed the cleaning schedule in this area with the PIC.

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

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-305.11 Designation - Dressing Areas and Lockers (C) - Observed a personal purse stored on the service line. Discussed the matter with the PIC.

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, Sep 24, 2026 · Original Source

1 - Inspection

May 6, 2026

Score 93

Official score: 93 · Understand This Area’s Scale

12 recorded violations

notedCode 3-302.11 (A)(4) Except when the food is being cooledOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. - Walk-in freezer: observed frozen pies stored outside the original package and with no cover. CDI; the pies are covered.

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 concentration shall be within 50-200ppm. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred - 3-comp sinkCleaning 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 concentration shall be within 50-200ppm. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred - 3-comp sink; observed pans soak in the vat with chlorine sanitizer concentration of less than 50 ppm. Corrected during inspection (CDI): the sanitizer was remixed to 100 ppm; and the pans were resanitized. - Observed ice machine chamber ceiling and wall with black stain accumulation; also at the self-service area: observed ice bin with heavy brown stain accumulation on the ice bin spout. Discussed increasing cleaning frequency with the person in charge (PIC)

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 (TCS) FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Front display cooler: observed in-house prepared ranch dressing (45F) and coleslaw (49F) with temperature above 41F. CDI - the ranch dressing and coleslaw involved were removed from the public service. Discussed with PIC about chilled TCS food to 41F before placing it in the display cooler.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 Time as a Public Health Control (TPHC) (P) (Pf) (B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TCS food (beaten eggsOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (TPHC) (P) (Pf) (B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TCS food (beaten eggs; fried potato strips; sliced tomato; and chopped lettuce); monitored using the TPHC method; but missing the product discard time mark. PIC stated the TCS food involved is within 4 hours. CDI - the product discard time mark.

In Plain English

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

More about other finding

notedCode 4-301.11 Provide equipment in number and capacity so that coolingFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf - Observed front service; display cooler: the coleslaw and ranch dressing with temperature above 41F. CDI sees line 22

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed multiple bottles of icing with no label. Discussed the matter with 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. - Tea brewing area: multiple buckets of tea stored next to the chicken prep sink; with less than 18" separation and an inadequate barrier; potentially; splash from the chicken prep sink could go to the tea bucket. CDI - the tea buckets were restored 18" away from the chicken prep sink.

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 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed 1 food handler with a stone ring. Educational provided. CDI the ring 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

notedCode —Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed a damp towel held between uses stored outside the sanitizer concentration. CDI - the damp towel was restored in the sanitizer bucket.

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 —Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.12 Prohibitions (C) Do not store single-use and single-service articles in under sources of contamination such as unshielded pipe line. - Observed multiple sleeves of cups' lids stored under an unshielded pipe of the tea urn's dripping pan. Discussed the matter with PIC.

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. 4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. - Front service area: the ice bin dripping tray overflowed and created no air gap to the dripping pipeCleaning 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. 4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. - Front service area: the ice bin dripping tray overflowed and created no air gap to the dripping pipe; and no slope to an outlet; which does not allow complete draining. CDI - the ice bin dripping tray is empty. Discussed with PIC about the approved design of the ice bin. - Walk-in cooler (middle) with no self-closing door; and the door needs to be readjusted to self-close.

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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed heavy accumulation on the can opener body and behind the removable piecing part of the can opener. CDI - the can opener cleaned. - The black food cart has a heavy accumulation that needs to be cleaned. Discussed the matter with PIC.

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 6, 2026 · Original Source

1 - Inspection

Sep 16, 2025

Score 91

Official score: 91 · Understand This Area’s Scale

11 recorded violations

notedCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; Food handler observed shoving trash down into large food prep trash can; then returning to food handler duties without washing hands. Wash hands After touching bare human body parts; After using the toilet room; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; or eating; After handling soiled EQUIPMENT or UTENSILS; When switching between working with raw FOOD and working with READY-TO-EAT FOOD; Before donning gloves for working with FOOD; and After engaging in other activities that contaminate the hands. CDI- PIC directed food handler to wash hands. [REPEAT]

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.

More about handwashing 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; A container of liquid eggs on partial ice at the grill measured at 48F. TCS foods being held cold shall be maintained at 41F or less. CDI- Liquid eggs were voluntarily discarded during inspection by PIC. Recommend using TPHC for this product. Educational material provided to PIC. [REPEAT]

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Cut tomatoes; cut lettuce; and cheese slices held on low ice at prep line on low ice all measured off temperature as shown in above grid. No TPHC tracking in place. When asked; PIC stated these items held on temperature. At end of inspection PIC found guidebook listing items intended to be held on Time as Public Health Control (TPHC); which included the lettuce; tomatoes and cheese. If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking; or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; 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. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- Off-temperature foods voluntarily discarded by PIC during inspection. PIC educated on use of TPHC. [REPEAT]

In Plain English

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

More about other finding

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Labeling missing on buckets of sanitizer and spray bottle of blue cleaner. Working containers used for storing POISONOUS OR 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- Labeling added during 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 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Labeling missing on spices; bins of flours; and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 2-303.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11; Core; One food employee observed wearing red bracelets while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements. PIC directed employee to remove bracelets and rewash hands. 2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. CDI- PIC directed food employee to add hair net and rewash hands.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; At drive-thru soda machine; Mountain Dew soda dispenser nozzle is broken; with part of the inner plastic insert missing. Rusted/peeling wire rack in walk-in cooler. Door to prep walk-in cooler does not self-close; needs adjustment. In the big ice machine; a piece of caulk is hanging down loose inside. At the front display cooler; long rubber pieces of gasket hanging down; obstructing ability to fully close the doors; which may also impact cold-holding. Ice scoop holder is damaged; piece broken off along bottom. At 3-comp sink in active use; soapy bay keeps draining out; employee stated the drain stopper is no longer holding water; PIC notified. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.

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; Ice scoop holder and large ice machine with residue accumulation inside. Debris and residue accumulation along low storage shelves; in low cold-hold equipment; in front display case and along door tracks. Thick black char accumulation on stove. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Scoop returned for cleaning. Increase cleaning frequency to these areas. [REPEAT]

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; Ladies restroom is lacking one covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the ladies restroom.

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 5-501.110Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.110; Core; Side doors of dumpster left open. Top lids of dumpsters are damaged and bent; no longer closing properly. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. Contact trash service provider to have the lids repaired.

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; Grout between floor tiles worn down in some area of kitchen with pooled water and debris. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Regrout the floors so smooth and cleanable. 6-501.11; Core; Caulk has black microbial growth down into the caulk around the biscuit area handwashing sink. In the ladies restroom; base plates of the door surrounds are damaged; very bent apart. Light cover missing in the ladies restroom. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk the sink so smooth and cleanable. Replace the damaged base plates. Replace the missing light cover. [REPEAT]

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, Sep 16, 2025 · Original Source

1 - Inspection

Mar 5, 2025

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

9 recorded violations

notedCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; Food employee observed handling raw chicken with gloved hands to place into the fryer; and then proceeded to wash dishes at the 3-compartment sink without handwashing. Workers shall wash hands after switching between working with raw meat and ready-to-eat foods or pans used for ready-to-eat foods or after engaging in activities that contaminate hands or when changing tasks. CDI- PIC informed and employee washed their hands.

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.

More about handwashing problems

notedCode 3-301.11(B)Employee health and hygiene

Official Wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s Notes

3-301.11(B); Priority; Food employee observed barehand contacting a piece of fried chicken while taking temperatures. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- education given and piece of chicken was dropped back into the grease for a few seconds.

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 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Food employees observed filling cups and pitchers with water in the handwashing sinks. A sanitizer bucket was also being stored in the handwashing sink in the back prep area. A handwashing sink may not be used for purposes other than handwashing. CDI- educated employees on handwashing sink usage only and sanitizer bucket was removed.

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.

More about handwashing 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; [Repeat] A container of liquid eggs on ice since 7am according to an employee was holding between 46-49F. Containers of slaw sitting in the drive thru cooler was holding between 47-49F. The drive thru cooler door was propped open with an ambient air temperature of 49F. Chicken batter dip made within the last hour sitting on ice was 69F. TCS foods being held cold shall be maintained at 41F or less. CDI- Liquid eggs were submerged into more ice; slaw was removed and placed into the walk-in cooler to cool down; and chicken batter dip (usually held on TPHC ) was labeled with the time item was prepared.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(B)(3)Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19(B)(3) ; Priority Foundation; Chicken batter dip was not labeled when the product was made. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- known preparation time added.

In Plain English

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

More about other finding

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; The ceiling tile above the flat top griddle used to cook eggs is broken off and hanging above where food is prepared. Dust accumulation is present and hanging above food in the drive thru hot station. FOOD shall be protected from contamination by storing the FOOD: where it is not exposed to splash; dust; or other contamination. Repair the ceiling tile and remove dust accumulation.

In Plain English

More about food not protected from contamination

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); [Repeat] Shelves in the walk-in cooler as well as above the 3-compartment sink observed with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase 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

notedCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Some of the ceiling vents in the kitchen have dust buildup. Areas along the heat lamps on the drive thru hot line are collecting debris/residue buildup...Physical facilities shall be cleaned as often as necessary to keep them clean.; 6-501.11; Core; Ceiling tile above the egg griddle is damaged...Physical facilities shall be maintained 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

notedCode 6-305.11/6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-305.11/6-501.110; Employee personal items observed being held on top of single-service items in the dry storage area and on the shelf with clean equipment in the biscuit prep area. Designate and use an area for the orderly storage of employees' clothing and possessions.

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 5, 2025 · Original Source

1 - Inspection

Oct 9, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11 Handwashing Cleanser; Availability (Pf); Hand soap was not available at the hand sink near the biscuit prep area. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- soap was provided.

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.

More about handwashing 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; A container of liquid eggs on ice for around 10 minutes was holding between 47-51F. Cut tomatoes; and cut lettuce on ice were not fully submerged and holding between 43-52F. Chicken batter dip made within the last hour sitting on ice was 63F. TCS foods being held cold shall be maintained at 41F or less. CDI- Food items were submerged into ice and ice was added to the batter dip.

In Plain English

More about food kept at an unsafe temperature

minorCode 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); Shelves above the chicken batter station as well as above the 3-compartment sink observed with residue accumulation. The sides of the fryers and grills were observed with grease accumulation as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase 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, Oct 9, 2024 · Original Source

1 - Inspection

Apr 11, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

criticalCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; Food employee observed handling raw chicken breast with bare hands to place onto the grill; grab clean utensils to portion out a pot of dirty rice. Workers shall wash hands after switching between working with raw meat and ready-to-eat foods or pans used for ready-to-eat foods or after engaging in activities that contaminate hands or when changing tasks. CDI- PIC informed and employee washed their hands.

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.

More about handwashing problems

minorCode 4-101.19Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.19; Core; Shelving in the back for the storage of oil filtering equipment is being lined with cardboard. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. Remove cardboard lining.

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 oil filtering equipment has a heavy accumulation of grease; the shelving in walk-in cooler #1 needs to be wiped down; the shelving holding the oil filtering equipment is covered in grease as well and needs to be cleaned. Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment 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, Apr 11, 2024 · Original Source

1 - Inspection

Oct 9, 2023

Score 97

Official score: 97 · Understand This Area’s Scale

7 recorded violations

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Food employee observed rinsing a cloth in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- educated employee on handwashing sink usage only.

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.

More about handwashing problems

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 liquid eggs on ice for around 15-20 minutes was holding at 55F. Salads prepped this morning were holding between 42-43F in the walk-in cooler. TCS foods being held cold shall be maintained at 41F or less. CDI- Food items were cooled down.

In Plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Large waterbug dropped from the ceiling onto the counter in the prep area. No food was being prepared at the time. The PREMISES shall be maintained free of insects; rodents; and other pests.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; A cut open box of fryer shortening was found uncovered with nice sized pieces of cardboard in it. FOOD shall be protected from contamination by storing the FOOD: where it is not exposed to splash; dust; or other contamination.

In Plain English

More about food not protected from contamination

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 shelving in the 1st walk-in cooler has residue accumulation present. The shelving above the 3-compartment sink has dust accumulation present. The sides of the grill have some grease accumulation. Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment 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

minorCode 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; The first toilet in the women's bathroom has a leak and water is puddling onto the floor. a plumbing system 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

minorCode 6-202.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-202.11; Core; One of the light shields over product in the main kitchen area is missing and it can't be determined if the bulbs are shatterproof. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food or food in packaging that can be torn by broken glass. Replace the missing light shield.

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, Oct 9, 2023 · Original Source