Restaurant · Wake County, NC

Bojangles #45

Name: Bojangles #45
Address: 900 S Main St, Wake County, NC

900 S Main St

Last inspected Aug 28, 2026 · View Map ↗ · Compare ↗

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Score 94

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

The full inspection history

7 inspections

1 - Inspection

Aug 28, 2026

Score 94

Official score: 94 · 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 - Observed food employee handle raw meat with bare hands and then proceeded to handle a clean utensil. After handling raw meat; poultry; or contaminating hands in any other way; employees shall wash hands. CDI by having employee wash 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.

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Several hot TCS* foods were holding below 135F (see temperature chart). After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product OR time as a public health control may be used. CDI by voluntarily discarding foods at improper 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 3-501.16 (A) (2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B); Priority - (REPEAT) Liquid egg in container stored on ice was up to 45F on top parts. Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be maintained at 41F or less throughout entire product. CDI by adding more ice and water under container of liquid egg.

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 - Bucket of sanitizer solution was not labeled with its contents. Working containers of chemicals; sanitizers; etc. shall be labeled with their contents. CDI by labeling bucket of sanitizer.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - (REPEAT) Several buckets of sanitizer for wiping cloths had chlorine concentration less than 50 ppm. A few buckets of sanitizer were stored next to packages of disposable food/beverage containers. A few moist/soiled wiping cloths were on counter tops. Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of food; clean equipment and utensils and disposable food/beverage containers. Store in-use moist/soiled wiping cloths and sanitizer buckets as stated 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 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) Observed uncovered/unprotected disposable food containers; and disposable cups were stored under drain line. Single service disposable food/beverage containers shall be protected from contamination. CDI by properly storing food containers/cups.

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 - (REPEAT) When ice bin lids of soda dispensing machines are open; soda can still be dispensed from above. Food service equipment shall operate according to manufacturer's specifications and meet ANSI/NSF certification. Reactivate devices on ice bin lids so that when lids are open; soda cannot be dispensed from above. NOTE: Until the devices are reactivated; keep ice bin lids closed when ice is not being actively dispensed. 4-501.11; Core - (REPEAT) Some wire shelves in facility were peeling; damaged or rusty. Food service equipment shall be kept in good repair. Replace peeling shelving with similar approved shelves.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core - One trash dumpster had missing top lids and was leaking (wet spots on pavement below dumpster were observed). Trash/recycling receptacles shall be kept in good repair. Contact solid waste company to replace damaged dumpster.

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 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core - (REPEAT) Grout was missing between many kitchen floor tiles; and some holes were in walls. Flooring and walls shall be easy to clean. Replace missing grout and seal wall holes. 6-501.11; Core - (REPEAT) Caulk was missing; damaged or peeling in ventilation hood corners. Physical facilities shall be kept in good repair. Replace damaged/peeling caulk.

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 28, 2026 · Original Source

1 - Inspection

Feb 23, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

9 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority - Many black raw chicken tubs and lids stored as clean had food debris on them and old stickers and sticky residues on exteriors...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled tubs and lids at utensil washing area.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Some hot TCS* foods were holding below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product OR time as a public health control may be used...CDI by reheating foods or voluntarily discarding them.

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) Container of raw chicken milk wash for BoChicken (on temperature control) was as high as 44F on outer parts of container...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by using more ice around container of milk wash.

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 - Buckets of sanitizer were stored near or above packages of disposable food/beverage containers...Sanitizer buckets shall be stored to prevent contamination of food; clean equipment and utensils and disposable food/beverage containers...Store sanitizer buckets below and away from items stated 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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core - (REPEAT) Several clean pans (for ready-to-eat foods) with food contact sides down were stored on shelving directly above raw chicken breading station (some shelves were slightly white from flour dust)...Clean food contact surfaces shall be protected from contamination...Provide easily cleanable; nonabsorbent barrier on shelving above breading station to separate breading activity splatter from clean pan interiors OR store clean food containers in another area away from raw chicken breading area where they cannot be contaminated.

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 coffee filters were uncovered; and some disposable beverage lids were stored below drain line...Single service disposable food/beverage containers shall be protected from contamination...Keep filters in enclosed clean container/bag and do not store disposable food/beverage items under waste or water lines.

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 - (REPEAT) When ice bin lids of soda dispensing machines are open; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications and meet ANSI/NSF certification...Reactivate devices on ice bin lids so that when lids are open; soda cannot be dispensed from above. NOTE: Until the devices are reactivated; keep ice bin lids closed when ice is not being actively dispensed. 4-501.11; Core - (REPEAT) Some wire shelves in facility were peeling; damaged or rusty...Food service equipment shall be kept in good repair...Replace peeling shelving with similar approved shelves. 4-502.11 (A) and (C); Core - Some black chicken bus tubs were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged 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 5-501.113 (B)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 (B); Core - Top lids on cardboard dumpster were open...Trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use. 5-501.115; Core - Several flattened cardboard boxes were on ground in dumpster enclosure...Trash/recycling enclosures shall be kept clean and free of unnecessary items...Remove boxes from ground and properly dispose of them.

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 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core - (REPEAT) Some floor tiles were missing/damaged in kitchen and mop sink/can wash area; and grout was missing between various floor tiles...Flooring shall be easy to clean...Replace missing floor tiles and grout between tiles. 6-501.11; Core - (REPEAT) Middle fan in main walk-in cooler was not functioning (not spinning). Caulk was missing; damaged or peeling in ventilation hood corners...Physical facilities shall be kept in good repair...Repair nonfunctional evaporator fan; and replace damaged/peeling caulk. 6-501.12; Core - (REPEAT) A few ceiling vent grates in hallway leading to bathroom were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of vent grates.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 23, 2026 · Original Source

1 - Inspection

Aug 18, 2025

Score 96

Official score: 96 · Understand this area’s scale

10 recorded violations

notedCode 4-602.11 (E)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (E); Core - Some black mold build-up was observed around ice machine ice chutes above ice level...Equipment such as ice machine shall be cleaned frequently enough to prevent mold build-up...Increase cleaning frequency of ice machine interiors.

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 - Raw BoChicken at breading area was as high as 55F in top parts of chicken...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating/using product right away.

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 - Cut lettuce; cut tomatoes; sliced cheese (on make line top); sausage patties in steam table and blanched French fries (in baskets hanging by fryer area) were using time as a public health control (TPHC); but at time of inspection; none of them were time marked on white board or on digital timer to track how long they were on time control since removing from temperature control...Approved time as a public health control procedures shall be followed by marking TCS* foods using time control to indicate the time that is up to 4 hours past the point in time when the food is removed from temperature control...CDI by properly time marking/digital timing TCS* foods using TPHC.

In plain English

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

More about other finding

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core - Some live house flies were in kitchen and dining area...The premises shall be maintained free of insects; rodents and other pests...Continue efforts to eliminate flies using methods approved for food service facilities.

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

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Chlorine sanitizer in at least three buckets was less than 50 ppm; and one soiled wiping cloth was on counter top. One wiping cloth bucket was on shelf above single service disposable cups...Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer (at proper concentration) between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area.

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); (B) and (D); Core - In walk-in cooler; chicken marinating machine had middle metal tub opening up with water ponding in bottom. Several clean pans (for ready-to-eat foods) with food contact sides down were stored on shelving directly above raw chicken breading station (some shelves were slightly white from flour dust)...Clean food contact surfaces shall be protected from contamination. After washing; rinsing and sanitizing; they shall be stored to self-drain...Store marinating machine tub so sanitizing water drains. Provide easily cleanable; nonabsorbent barrier on shelving above breading station to prevent contamination of interiors of clean pans from breading activities.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core - When ice bin lids of soda dispensing machines are open; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications and meet ANSI/NSF certification...Reactivate devices on ice bin lids so that when lids are open; soda cannot be dispensed from above. NOTE: Until the devices are reactivated; keep ice bin lids closed when ice is not being actively dispensed. 4-501.11; Core - Some back storage shelves were peeling/damaged...Food service equipment shall be kept in good repair...Replace peeling shelving with similar approved shelves.

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 - Observes soiled wire shelves; fryer wheels/castors; biscuit oven exteriors; trash cabinet interiors in dining area...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/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

notedCode 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core - Some floor tiles were missing/damaged in kitchen and mop sink/can wash area; and grout was missing between several floor tiles...Flooring shall be easy to clean...Replace missing floor tiles and grout between tiles. 6-501.11; Core - Caulk was missing; damaged or peeling in ventilation hood corners...Physical facilities shall be kept in good repair...Replace damaged/peeling caulk. 6-501.12; Core - Observed dusty/soiled ceiling vent grates and ceiling tiles in kitchen and hallway leading to bathrooms. Some vent hood filters were soiled/dusty; and end of drain pipe from walk-in cooler had some slime 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

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

1 - Inspection

Mar 3, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 2-401.11 (B)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B); Core; An employee's cup of coffee without a lid was stored in a food storage area. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- Cup was voluntarily discarded.

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; Sections of the handle on the reach-in freezer door is missing; one of the wires has separated on a rack in standing oven #3; and one of the ice scoops is chipped at the bottom. All equipment shall be maintained in good repair. Repair/replace broken equipment.

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 4-501.19Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19; Priority foundation; An employee was washing dishes in dish water that temped at 81F. Dishwater shall be maintained at 110F or at the temperature specified on the manufacturer's label on the dishwashing detergent. CDI - Hot water was added until the dishwater temped at 111F.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The lids on the recycling dumpster are bent; making it impossible for the top of the dumpster to be sealed. The garbage dumpster closest to the storage room is beginning to separate on the front. Dumpsters shall be maintained in good repair. Request replacement dumpsters from your waste management company. 5-501.115; Core; The dumpster pad is stained and has fresh grease on it. Dumpster areas shall be maintained clean. Clean dumpster pad.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; An employee's cup of coffee did not have a lid and was stored on a shelf above food in the hot holding deck. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- The cup of coffee was voluntarily discarded.

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 3, 2025 · Original Source

1 - Inspection

Aug 6, 2024

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several flies were in the kitchen area. The premises shall be maintained free of insects; rodents and other pests. Continue efforts to keep flies out of kitchen.

In plain English

More about signs of rodents or insects

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Boxes and bags of clean wiping cloths were stored on the floor of the outdoor storage unit. Linens shall be stored in a clean; dry location at least six inches above the floor. CDI- Bags were put on shelving.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; One of the air curtain strips was torn/missing a piece in the chicken cooler. All equipment shall be maintained in good repair and easily cleanable. Replace torn air curtain strip.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The inner rim of the sprayer head has a buildup of black residue at the 3 compartment sink. Warewashing equipment shall be cleaned frequently enough to prevent the recontamination of equipment and utensils. Clean the inside of the sprayer head.

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 fan guards on the condenser in the main walk-in cooler have a buildup of dust. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the fan guards more frequently. **Points not increased due to improvement in cleaning throughout establishment.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; An employee's bag of chips was stored on shelving above the tea prep area. Employee food/drinks shall be stored in a manner that prevents the contamination of the establishment's food; equipment and other supplies. CDI- Chips were moved to the office.

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 6, 2024 · Original Source

1 - Inspection

Jan 8, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Open employee water bottle was sitting on the prep sink. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection cannot result. CDI- Bottle put in the trash.

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Black residue is growing inside the ice machine on non-food contact components. The ice machine must be maintained clean. No point deduction today.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Cooked sausage patties and front-line pintos and mac were hot holding below required temp. These items were between 125 and 128 degrees. Hot holding for these items must be 135F or hotter. CDI- Items re-heated or discarded.

In plain English

More about food kept at an unsafe temperature

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 main walk-in cooler needs more frequent cleaning. The fan guards on the evaporator in the main walk-in cooler have a light buildup of dust and debris. The ice paddle was sitting on an unclean ice machine surface. Stand the ice paddle up in the ice scoop bin/container. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently. Half points taken because cleaning looked better than the last inspection.

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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Three walk-in cooler ceiling light shields are missing in two walk-in coolers. The ceiling light bulbs are glass. Please replace the light shields. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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, Jan 8, 2024 · Original Source

1 - Inspection

Oct 13, 2023

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; The handwashing sink in the tea making station did not have any papertowels. Handwashing sinks shall be supplied with individual; disposable towels or a hand drying device. CDI - The papertowel dispenser was refilled.

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

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

Inspector’s notes

4-501.11; Core; The side paneling is missing from oven #1 allowing dust and debris to build up in the mechanical portion of the oven. It does not appear that oven is in use. All equipment 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

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 main walk-in cooler and chicken cooler need wiping down; the fan guards on the evaporator in the main walk-in cooler have a buildup of dust and debris; the ice scoop holder needs cleaning and the condiment bins in the dining area have grit in them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.

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 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core; There are some floor tiles missing from the cookline area. Floors shall be smooth and easily cleanable. A service request has been made for the tiles to be 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

Official record from Wake County Environmental Services, Oct 13, 2023 · Original Source