Restaurant · Wake County, NC

Brittany Place Expansion Food Service

Name: Brittany Place Expansion Food Service
Address: 210 Walker Stone Dr, Wake County, NC

210 Walker Stone Dr

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

4 inspections

1 - Inspection

Jul 22, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11; Core; Kitchen and Tableware; Preventing Contamination; Observed single-use spoons stored with the lip-contact surface facing upwards in a container behind the service counter. Single-use articles and utensils shall be handled; displayed; and dispensed so that contamination of food and lip-contact surfaces is prevented. CDI- spoons inverted.

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 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; Observed a large plastic tray lid that was cracked and damaged in the corner. Multiuse food-contact surfaces shall be smooth; free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; free of sharp internal angles; corners; and crevices. CDI- lid voluntarily discarded. No point taken

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Wall-mounted drain board in warewashing area was soiled along the bottom with debris and residue. Warewashing machine also has old food residue accumulation along the bottom of the door. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Increase cleaning frequency. CDI- drainboard/machine was cleaned during 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

notedCode 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Observed an employee purse on dry goods shelf above facility food. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI- purse relocated to lower shelf. Utilize a designated area for storage of employee personal items where contamination of facility food; equipment; single-service articles and linens cannot occur.

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, Jul 22, 2026 · Original Source

1 - Inspection

Mar 3, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels available at second floor serving area handwashing sink. Provide paper towels or approved alternative for hand drying at each handwashing sink. CDI- towels replaced. 6-301.11; Priority Foundation; No soap available at second floor serving area handwashing sink. Provide soap at each handwashing sink. CDI- soap replaced.

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 date marking & disposition

Inspector’s notes

3-501.18; Priority; House made ranch dressing from 2/22 observed in reach-in cooler. Discard the food requiring date labels once time/temperature window has expired. Ready-to-eat; TCS foods shall not be kept longer than 7 days in refrigeration. The day of preparation shall count as day 1. CDI- ranch dressing voluntarily discarded. All other date marking observed compliant. No points taken.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Wall-mounted drain board in warewashing area was soiled along the bottom with debris and residue. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Increase cleaning frequency. CDI- drainboard was cleaned during 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

notedCode 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Some dust/residue and old sticker residue observed along top of oven. Keep nonfood-contact surfaces of equipment clean to avoid a build-up of dust; food residue or other debris. Remove the rest of the sticker/product film from around top of oven.

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 3, 2026 · Original Source

1 - Inspection

Jul 10, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 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 Foundation; Counter-mounted can opener blade was visibly soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener blade was cleaned during inspection. No points taken today. All other equipment observed clean.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Fire sprinkler in walk-in cooler was observed dripping during inspection. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust or other contamination. Work order placed for sprinkler. Food was stored away from drip.

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 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; A few metal pans stacked wet on the clean equipment shelf. After cleaning and sanitizing; store equipment in a self-draining position that allows air drying. CDI- pans separated for drying. No point taken today

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Wall-mounted drain board in serving kitchen is soiled along the bottom with debris and residue. Prep sink in serving kitchen has a brown residue along the basin. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. 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, Jul 10, 2025 · Original Source

1 - Inspection

Mar 6, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; No handwashing sign posted at handwashing sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Handwashing signs 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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The ice machine's exterior shoots are soiled with pink accumulation. Ice machine is currently not in-use. Ice machines; beverage dispensing nozzles; and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.

In plain English

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

More about cleaning or sanitizing problems

notedCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. CDI - Dish simulator thermometer ordered prior to inspection; and it should arrive today according to PIC. PIC to send EHC a photo of the dish simulator thermometer once obtained.

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 6, 2025 · Original Source