Restaurant · Wake County, NC

Cafe Sage @Holiday Inn Cary

Name: Cafe Sage @Holiday Inn Cary
Address: 5630 Dillard Dr, Wake County, NC

5630 Dillard Dr

Last inspected Jun 8, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

6 inspections

1 - Inspection

Jun 8, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf) Soap is not available in the women's or men's toilet room. Ecolab Foam Hand Sanitizer and Ecolab Protecting Foam Hand Sanitizer is used inside the soap dispensers as a replacement for soap. Soap was added to the toilet rooms.

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

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; Pf or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Pf

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 3-501.13(E) Thawing - Thawed Salmon is stored in the vacuum packaging that is labeled to remove the seafood from the packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this sectionFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13(E) Thawing - Thawed Salmon is stored in the vacuum packaging that is labeled to remove the seafood from the packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in (B) of this section. Fish that is not frozen requires oxygen. This was discussed today and the salmon was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Shelves inside the walk in cooler are heavily soiled. Interior of the upright refrigerator near the hot holding cabinet is not clean. Thorough cleaning is needed inside the refrigerators. Maintain food storage areas clean and free from visible microbial growth.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floor is damaged under the ware washing sink. Restore the floor to a washable finish. . . Repair wall; doorway to the right of the walk-in cooler door. . Clean pipes and electrical cords; attachments. 6-501.12 Cleaning; Frequency (C) Walls need cleaning in areas of the kitchen.

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, Jun 8, 2026 · Original Source

1 - Inspection

Dec 29, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

8 recorded violations

notedCode —Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11(A-P) Hot food is stacked inside the working top refrigerator to cool where air flow is minimal. Food temperature shall be monitored to assure rapid cooling occurs. Food preparation Sink is not clean. Ice Machine is heavily soiled. PIC shall ensure rules in the code for food safety and handling are met. -Pf

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 4-602.11 Equipment Food-Contact Surfaces and UtensilsCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils; Core; Ice machine shield heavily soiled with black residue accumulation. Ice bin components; ice makers shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean the ice machine more frequently. . . Food Preparation Sink is not clean. Avoid using the sink for long-term storage. Sink should be cleaned and sanitized daily. Stored items were removed and dish soap applied to start the cleaning process.

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 3-501.15 Scrambled Eggs are stacked on top of (in contact with) hot grits. The pans of hot food stored in the lowest portion of the working top refrigerator where air flow is minimal. Grits 141F are stored on the solid bottom shelf. Oatmeal remains in pot. Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Scrambled Eggs are stacked on top of (in contact with) hot grits. The pans of hot food stored in the lowest portion of the working top refrigerator where air flow is minimal. Grits 141F are stored on the solid bottom shelf. Oatmeal remains in pot. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Oatmeal was discarded. Breakfast potatoes; grits and scrambled Eggs were moved to the walk-in cooler in single layers on open-air shelves. .

In plain English

More about food kept at an unsafe temperature

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Shelves inside the walk in cooler are heavily soiled. Shelves inside the upright refrigerator are not clean. Working Top refrigerator is not clean. Thorough cleaning is needed inside the refrigerators. Maintain food storage areas clean and free from visible microbial growth.

In plain English

More about food not protected from contamination

notedCode 4-903.11(A)(C) Loose lids for portion cups and single-use utensils are stored in the drawer of the food preparation sink. The drawer is not clean and contains rope and a hammer. Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) Loose lids for portion cups and single-use utensils are stored in the drawer of the food preparation sink. The drawer is not clean and contains rope and a hammer. Store single-use and single-service articles in a clean; dry location; where they are not exposed to dust or other contamination. Lids and plastic knives were discarded 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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment sink is not clean with build-up on the faucet; etc. Clean the sink daily with detergent.

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 4-602.13 Nonfood Contact Surfaces (C) Drawer in the food preparation sinkCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Drawer in the food preparation sink; refrigerators; hot holding cabinet; base of shelf on the working top refrigerator; shelf under the microwave; and exterior of the walk-in cooler are not clean. Handwashing Sink is not clean. Cart needs cleaning. Effective cleaning of equipment is needed.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floor is damaged under the ware washing sink. Restore the floor to a washable finish. . . Repair wal; doorwayl to the right of the walk-in cooler door. . Clean pipes and electrical cords; attachments. 6-501.12 Cleaning; Frequency (C) Floor and walls need cleaning in areas of the kitchen.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Dec 29, 2025 · Original Source

1 - Inspection

Aug 27, 2025

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 4-601.11(A) Food Preparation Surfaces are not clean. Food Prep SinkCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Food Preparation Surfaces are not clean. Food Prep Sink; Table; Working Top Refrigerator are all soiled. Move items for effective cleaning. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food preparation sink; table and working top refrigerator were mostly cleared today and cleaning started during today's 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 3-701.11 Discarding or Reconditioning UnsafeOther

Official wording

Proper disposition of returned; previously served; reconditioned & unsafe food

Inspector’s notes

3-701.11 Discarding or Reconditioning Unsafe; Adulterated; or Contaminated Food (P) Cheese inside the walk-in cooler is moldy; has extensive visible microbial growth. Discard unsafe food appropriately. Cheese was discarded upon request (and we discussed how long food should be maintained and under what conditions).

In plain English

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

More about other finding

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Grits in the hot holding cabinet are 129F. Maintain TCS foods in hot holding at 135F or above. -P Grits were discarded

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Feta Cheese has expired inside the walk-in cooler. Feta Cheese can only be held in the refrigerator after opening for a maximum of 7 days (due to its moisture content being higher than most other cheese stored in the kitchen). Pepper Jack can be held longer than 7 days; but is moldy; so shelf-life standard should be established and followed. Cheese was discarded today.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment sink is not clean with build-up on the faucet; etc. Clean the sink daily with detergent.

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; Walk-in cooler shelving is soiled. Shelf with microwave and miscellaneous items above the working top refrigerator is heavily soiled. Walk-in cooler door is not clean. Upright refrigerator has spilled liquid inside. Working top refrigerator is heavily soiled. Hot Holding Cabinet and printer are not clean. Sides of equipment on cook line have some food splatter. Move equipment to clean sides. Handwashing Sink Faucet has unclean build-up. Non-food contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Extensive cleaning of equipment is needed.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floor is damaged under the ware washing sink and ice machine. Restore the floor to a washable finish. . . Clean pipes and electrical cords; attachments (the floor appears very clean 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

Official record from Wake County Environmental Services, Aug 27, 2025 · Original Source

1 - Inspection

Nov 5, 2024

Score 94

Official score: 94 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Inside the reach-in cooler on cook line; opened packaged of raw burger patty is stored on the top shelf with ready-to-eat items on the bottom and opened container of lettuce on shelf underneath with liquid from burger package on container. Store ready-to-eat food; cooked food; above raw meats. Burger package and lettuce voluntarily discarded during inspection. All other items in cooler were closed and covered. Storage of raw foods with ready-to-eat foods on previous inspection; full points taken for repeat violation.

In plain English

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

More about other finding

minorCode 4-602.11 Equipment Food-Contact Surfaces and UtensilsCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils; Core; Ice machine shield heavily soiled with black residue accumulation. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean the ice machine 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 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; Walk-in cooler shelving soiled with residue and dust buildup. Sides of equipment on cook line have some food splatter. Sides of prep tables and shelving under cook line soiled with residue and food debris. Non-food contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Full points taken for repeat violation.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor corners and floors under equipment need to be cleaned. Floor under three compartment sink and floor drains throughout soiled with black residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors 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

Official record from Wake County Environmental Services, Nov 5, 2024 · Original Source

1 - Inspection

May 30, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several dishes stored as clean with food residue or stickers left on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area to be cleaned.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Walk-in freezer heavily soiled with ice buildup along shelves and boxes of food and bags of bread. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; dust; or other contamination. Manager and employee both stated the freezer has been worked on; but not yet repaired. Recommend removing and discarding foods with ice buildup and removing ice from the shelves and floors.

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; Walk-in cooler shelving soiled with residue and dust buildup. Sides of equipment on cook line have some food splatter. Non-food contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor corners and floors near ice machine under equipment need to be cleaned. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors 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

Official record from Wake County Environmental Services, May 30, 2024 · Original Source

1 - Inspection

Jan 23, 2024

Score 91

Official score: 91 · Understand this area’s scale

11 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Present management is not ANSI certified food manager. Consider taking the ServSafe class.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; No procedures available for clean up of vomit and diarrhea as required. Several clean-up kits were ordered previously so new manager will locate the kits or assemble needed items as discussed today.

In plain English

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

More about other finding

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee personal beverage is stored on the food preparation surface in the center of the kitchen. Store covered beverages in separate designated location where contamination to food and preparation surfaces will not occur.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Inside the walk-in cooler; packaged deli meat/turkey is stored on the bottom shelf with raw chicken and raw meat. Store ready-to-eat food; cooked food; above raw meats. Chef moved the turkey to an upper shelf (with the lettuce) upon request. Note was written on the sign posted on the walk-in cooler door instructing deli meat; turkey be stored on upper shelf.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean inside the sink basin. Avoid using the sink for storage (use shelving to minimize obstacles to cleaning). Use detergent & scrub pad and clean the sink after each use. After cleaning and rinsing; apply sanitizer and allow surfaces to air-dry. Cleaning was started 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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Interior of the working top refrigerator is not clean. There is a black material coating interior surfaces that appears to be mold. Shelves were removed from the refrigerator and taken to the ware washing sink to begin the cleaning process. Food storage areas shall be maintained clean and free of visible microbial growth.

In plain English

More about food not protected from contamination

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; Ice Machine deflector panel inside the ice bin is textured; unsightly and deteriorated. It can no longer be effectively cleaned. If possible; interior deflector panel should be replaced with a clean and cleanable part.

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; General cleaning of equipment is needed. Clean refrigerator gaskets; shelves; etc. Maintain equipment 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

minorCode 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core; Trash cans in the kitchen are not clean. Cleaning is needed inside the on exterior surfaces of trash cans. Remove build-up in the handles. Use the can wash for thorough cleaning.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls and wall-attachments are not clean. Cleaning to physical facilities is needed. Maintain physical facilities 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

minorCode 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee coat hangs from the utensil shelving unit in the kitchen. Store employee clothing and personal items in designated location such as lockers.

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 23, 2024 · Original Source