Restaurant · Wake County, NC

Cape Fear Seafood Company

Name: Cape Fear Seafood Company
Address: 2018 Clark Ave, Wake County, NC

2018 Clark Ave

Last inspected Sep 23, 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

Sep 23, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILSHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILS; -Observation: after handwashing; food employee turned off faucet without using any type of clean barrier and resume cooking food. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily talked to food employee to re-washed 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

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: inside coleslaw; and flour container; scoop’s handle was touching the food item. Make sure to keep handles up; not touching the food item to avoid contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 4-903.11 Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. -Observation: coffee filters were out of the original packagingEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. -Observation: coffee filters were out of the original packaging; unprotected; and exposed to dust on top of tea / coffee maker. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 REPEAT 4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make unit prep cutting boards had deep cuts and buildup accumulation. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-502.11 Utensils shall be maintained in good repair. -Observation: several spatulas had handles meltedCleaning and sanitizing

Official wording

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

Inspector’s notes

REPEAT 4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make unit prep cutting boards had deep cuts and buildup accumulation. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-502.11 Utensils shall be maintained in good repair. -Observation: several spatulas had handles melted; burned; and with deep cuts that is no longer considered cleanable. -Environmental Health Specialist (EHS) discussed the matter with 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 REPEAT 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

REPEAT 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: coolers gaskets throughout the facility had food debris and growing slime accumulation. Between lid and food containers; in cold hold unit also had food debris and accumulation. Make sure to clean as often as necessary to avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice bin under soda machine had growing slime accumulation inside in the top part. Make sure to clean the area. -Environmental Health Specialist (EHS) 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 REPEAT 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

REPEAT 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: vents on top of prep sink had severe dust accumulation that can fall and contaminate food items being prepared. -Environmental Health Specialist (EHS) 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

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

1 - Inspection

Nov 20, 2025

Score 94

Official score: 94 · Understand this area’s scale

10 recorded violations

notedCode 2-401.11 (A)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A); Core; Employees noted drinking on the cook line. One employee sat his drink down on the prep table in between drinking. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result.

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 3-302.11(A)(8)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(8); Core; Unwashed produce i.e. cucumbers/strawberries above washed produce/ready to eat foods in walk in cooler. Separate unwashed produce from ready-to-eat foods. 3-302.11 (A)(2); Priority; Ready to eat prosciutto stored below steaks in walk in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- PIC moved prosciutto to appropriate location.

In plain English

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

More about other finding

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple plates stored with dust/sticky residue. Clean lids stored in soiled bin in clean dish area. Food contact surfaces shall be clean to sight and touch. CDI- Placed in dish washing area for rewashing and sanitizing. 4-602.11; Core; Significant black residue present inside the ice machine and specifically the internal ice shoot where ice is dispensed. 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 preclude accumulation of soil or mold. Increase the cleaning frequency to the ice machine. PIC cleaned ice machine 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 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Penne and linguine noodles cooling from 730am were at 44F and 45F respectively. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- Noodles were voluntarily discarded by the PIC.

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 (A) (1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1); Priority Foundation; Lemon beurre blanc sauce maintained on 4 hour hold time with appropriate label; did not have written procedures associated with it. Sauce contains fresh cream. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- PIC and EHS filled out paperwork to hang in the restaurant.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority foundation; Noodles cooling in walk in cooler tightly wrapped in plastic wrap in; and stacked in deep lexan containers did not cool within correct parameters (see violation #20). 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. CDI- Noodles were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (E)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E); Core; ROP tuna in prep cooler with intact packaging after being thawed. Remember to cut open the packaging when taken from frozen state. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.

In plain English

More about food kept at an unsafe temperature

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; The gasket on the chef drawers are torn/poor repair. Maintain equipment in good repair. Mentioned at previous inspection. Please address. 4-501.12; Core; Cutting boards in need of resurfacing or replacing. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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; Clean wall mounted shelving units on the line. Clean all refrigeration gaskets. Clean the outside of the flattop; inside and outside of broiler; outside of fryers; and walls/bottom of microwave. Clean the clean dish racks and if beginning to rust and not cleanable; replace. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.

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 6-501.11/12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11/12; Core; Floors under equipment; dish machine and 3 comp sink; cove base/wall area; and ceiling areas around intake vents are accumulated with debris and in need of a deep clean. The coving on the outside of the walk in cooler door and wall of prep sink area is becoming unattached. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair and clean. Mentioned at previous inspections. 6-201.13; Core; Coving is needed under dish machine and the three compartment sink area. It is not a coved base in this area. Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used.

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 20, 2025 · Original Source

1 - Inspection

Feb 27, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode Observation: Shell stock tags for the mussels are not date marked with the last date of portion served. (As of November 2024) The shell stock tags are saved 90 days from the date the last portion is served. Tags stay with product through production process until that time. (*No commingling) Verification by 3/9/25 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

Observation: Shell stock tags for the mussels are not date marked with the last date of portion served. (As of November 2024) The shell stock tags are saved 90 days from the date the last portion is served. Tags stay with product through production process until that time. (*No commingling) Verification by 3/9/25 3-203.12; Priority Foundation; (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Pf

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 Observation: Cooked crab meat cold holding above 41F at 50F on ice binFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cooked crab meat cold holding above 41F at 50F on ice bin; Cole slaw on top make line 50F . CDI: Products were discarded during visit. Discussed line checks and implementation of temperature/time oversight for active managerial control for items on make line refrigeration units. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

More about food kept at an unsafe temperature

minorCode Observation: In use wiping clothes on the cook line not placed in a sanitizer between use. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes on the cook line not placed in a sanitizer between use. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 Observation: The gaskets on the refrigeration untis have heavy accumulation of debris. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The gaskets on the refrigeration untis have heavy accumulation of debris. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (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.

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 27, 2025 · Original Source

1 - Inspection

Oct 10, 2024

Score 99

Official score: 99 · Understand this area’s scale

5 recorded violations

notedCode Observation: The rear entrance door is not sealed allowing for entrance of insects. This is a shared door to exterior of building. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door is not sealed allowing for entrance of insects. This is a shared door to exterior of building. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry. Observation: Floor drains and piping under sinks/equipment are accumulated with debris (*Observed fruit flies; drain flies in various areas of facility); Eliminate the pothole at the back delivery door where standing water is accumulating attracting flies to rear of building and entering the back rear entrance door. 6-501.111 Controlling Pests. (C) The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (D) Eliminating harborage conditions.

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 Observation: The pitchers of waterContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: The pitchers of water; tea stored without covering such as a lid; plastic wrap or under a shelf. 3-307.11 Miscellaneous Sources of Contamination (C) Protect food from contamination sources not specifically noted by the code.

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 Observation: Whole tomato being sliced without washing prior to use with label still affixed. CDI: Chef removed tomato from production during inspection. Ensure that all fruits and vegetable are washed prior to use. 3-302.15 Washing Fruits and Vegetables (C) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cutOther

Official wording

Washing fruits & vegetables

Inspector’s notes

Observation: Whole tomato being sliced without washing prior to use with label still affixed. CDI: Chef removed tomato from production during inspection. Ensure that all fruits and vegetable are washed prior to use. 3-302.15 Washing Fruits and Vegetables (C) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form.

In plain English

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

More about other finding

notedCode Observation: The gasket on the low boy chef drawers are torn/poor repair. The can opener mechanism rusted/poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doorsCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the low boy chef drawers are torn/poor repair. The can opener mechanism rusted/poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.

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 Observation: Floor areas under equipmentCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Floor areas under equipment; cove base/wall area; ceiling areas around intake vents accumulated with debris. Increase cleaning in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Physical facilities must be maintained clean. Observation: Mops are not hung up to air dry between use. Provide a way for mops to be hung up by the handle to allow mop heads to dry. 6-501.16 Drying Mops (C)

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 10, 2024 · Original Source

1 - Inspection

May 22, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

majorCode Observation: Shell stock tags for the mussels are not date marked with the last date of portion served. The shell stock tags are saved 90 days from the date the last portion is served. Tags stay with product through production process until that time. (*No commingling) CDI: Educated operator on tags requirementsFood source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

Observation: Shell stock tags for the mussels are not date marked with the last date of portion served. The shell stock tags are saved 90 days from the date the last portion is served. Tags stay with product through production process until that time. (*No commingling) CDI: Educated operator on tags requirements; Tag placed into bin for date marking when last portion is served. 3-203.12; Priority Foundation; (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Pf

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

minorCode Observation: The can opener blade was dull. The gasket on the prep refrigerator poor repair.4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The can opener blade was dull. The gasket on the prep refrigerator poor repair.4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 22, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Weak sanitizer buckets. Maintain sanitizer at correct concentration. CDI: Corrected sanitizer 200ppm. 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

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; Wet stacking dishes in dry storage area. Clean utensils shall be stored in a self draining position that allows air drying.

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 4-603.16Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-603.16; Core; Employee washing dishes skipped the rinse step. Use of a distinct; separate water rinse after washing and before SANITIZING if using a 3-compartment sink.; 4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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, Jan 17, 2024 · Original Source