Restaurant · Wake County, NC

Carrabba's Italian Grill #8412

Name: Carrabba's Italian Grill #8412
Address: 1201 Haddon Hall Dr, Wake County, NC

1201 Haddon Hall Dr

Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗

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Score 96

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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 17, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1); Priority; Lemon veggie sauce on the cookline was holding at 96F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS food shall be maintained at 135°F or above. CDI- PIC had employee reheat sauce on stove to 165F+. All other hot holding observed compliant. No points taken today.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Some TCS foods in walk-in cooler were observed slightly over 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. PIC indicated that the door may have been left open during restocking. Bulk cooling of sauces may have also raised the temperature slightly. CDI- freezer door was left open for fifteen minutes to rapidly flash cool walk-in refrigerator and foods. Ambient temperature of walk-in was observed at 41F before freezer door was opened. PIC may want to lower temperature setting on cooler to allow for a temperature buffer. Full points not taken today. All other units observed cold.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Pooled condensation observed on metal salad dressing lids inside salad fliptop cooler. 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; and at least 6 inches above the floor. CDI- excess moisture was drained off lids and EHS instructed employee to dry the lids. Keep lids free of excess moisture to prevent contamination of contents below.

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 3-304.12 (F)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F); Core; Several utensils were stored in water at less than 135F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI- water drained. Full point taken for repeat violations. In-use utensils stored dry must be cleaned and sanitized every 4 hours.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cleaning is needed around fliptop hinges and undersides of fliptop lids at the cookline. Dust accumulation observed on shelving near warewashing area. Nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris. Increase cleaning frequency.

In plain English

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

More about cleaning or sanitizing problems

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; A drip was observed coming from the drain seal underneath middle compartment of three compartment sink. A plumbing system shall be maintained in good repair. Repair leak.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Aug 17, 2026 · Original Source

1 - Inspection

Apr 15, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode 4-703.11(B)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11(B); Priority; Dish machine was unable to reach 160F on utensil surface after multiple attempts (only 145F - 152F observed). After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. PIC was able to achieve the 160F surface temperature after adjusting the rinse temperature. Ensure this machine is tested daily using dish plate thermometer or thermolabel stickers. Use chemical sanitizer in three compartment sink if 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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Several TCS foods observed out of temperature (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI- Spaghetti; cut tomato; cheese; meatballs and mozzarella sticks were moved to the walk-in cooler to flash cool. Ensure TCS foods are not stacked too high in fliptop unit. Use lids or bagged ice to help maintain temperature if needed. Cold holding has been marked out on the last 2 inspection reports.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Sauces that were still cooling were placed in the fliptop cooler where they may not achieve the cooling time required. PIC indicated sauces were made late this morning so the 6 hour cooling window was closing soon. The fliptop portion of the cooler is not desiged to quicky cool foods. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths and active stirring or rapid cooling equipment such as walk-in cooler/freezer. Cold air must flow around product to remove the heat. CDI- sauces were moved to the walk-in to complete cooling. Sauce observed cooling quickly after being placed in the walk-in. Full point may be taken for repeat violations.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (F)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F); Core; Some utensils were stored in water at less than 135F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI- water drained. No point taken

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(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C); Core; Single-use trays were observed stored below the oven with the food-contact surface exposed. Single-Service/Single-Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- trays inverted. No point taken.

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 4-302.13 (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 (B); Priority Foundation; Dish plate thermometer did not have a working battery upon arrival. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. CDI- battery replaced during inspection. 4-501.14; Core; Bottom of drainboard and warewashing machine are soiled with residue accumulation. 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, Apr 15, 2026 · Original Source

1 - Inspection

Jul 28, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 3-403.11 (A)Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11 (A);(D); Priority; Observed mashed potatoes reheating; double panned; in the hot holding unit. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. Hot holding units do not reheat foods quickly; especially if double panned. CDI- mashed potatoes were placed in skillets to refire on the stove and achieve proper temp. No points taken today.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Observed meat sauce cooling in large; metal pans with lids in the walk-in cooler. Sauce failed to reach 70F within 2 hours. Quickly cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- sauce was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Several TCS foods observed out of temperature (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI- Linguine and goat cheese in the cooler drawer was placed in the freezer to flash cool. Wings and sauce were voluntarily discarded. Full points taken for repeat violation.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Meat sauce failed to cool quickly due to ineffective cooling methods. Quickly cool TCS foods using methods such as open/vented shallow pans; samller portions; ice baths and active stirring or rapid cooling equipment such as the freezer. Cold air must flow around product to remove the heat. CDI- cooling methods were reviwed with PIC and sauce was discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; Metal bowl being used to portion out seasoning. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed (dry ingredients). Only use dispensing equipment with handles. CDI- bowl removed. No point taken

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; AC vents above serving station/room are dusty. Clean ventilation systems and change air filters so they do not become a source of contamination. PIC said these are on the cleaning schedule for tomorrow. No point taken

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 28, 2025 · Original Source

1 - Inspection

Mar 26, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

majorCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; The high-temperature dish machine unable to reach 180 F (160 F at the plate) for the final rinse temperature; and unable to reach the minimum wash temperature (150 F per data plate). It shall reach a minimum of 150 F for the wash cycle; and 180 F (160 F at the plate) for the final rinse cycle. Additionally; the booster heater above the machine is leaking. VR - PIC put in work orders for repair. EHC will return to ensure the dish machine reaches the proper wash and rinse temperatures as required. In the meantime; facility may wash; rinse and sanitize at the 3-compartment sink. 4-601.11 (A); Priority Foundation; Various metal containers and ladles stored as clean soiled with food and debris. A few containers stored as clean soiled with old sticker residue. Stickers shall be removed prior to/during the cleaning process. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; The lid itself and the area behind the lid covering ice at the soda machine in the expo area soiled with black accumulation. Additionally; the top part of the ice machine baffle soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart. TCS foods shall maintain 41 F or below. CDI - Foods moved to cool in the walk-in cooler rapidly.

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; No ice buildup present in the walk-in freezer at time of inspection. However; the handle to the deep freezer has broken and has been taken off. Loose screws are exposed and are used to lift up the freezer's lid. Equipment shall be maintained in a state of good repair. Replace handle.

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; Cleaning has improved overall. However; more thorough and frequent cleaning is needed; but not limited to the following items: salad cooler interior; walk-in freezer gasket; and vents in the expo area. Food; debris; dust; and accumulation present.

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walk-in freezer floor soiled with food and debris. Wall to the right of the walk-in cooler soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them 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

Official record from Wake County Environmental Services, Mar 26, 2025 · Original Source

1 - Inspection

Feb 11, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

9 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; PIC has a CFPM certificate; but it expired on 6/05/2024. Must have a CFPM (Certified Food Protection Manager) on site at all hours of operation. EHS recommends multiple employees obtain this certification. Obtain an updated CFPM certificate.

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 3-301.11Employee health and hygiene

Official wording

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

Inspector’s notes

3-301.11; Priority; An employee observed slicing bread with their bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI - Education provided. Bread voluntarily disposed of and employee washed their hands.

In plain English

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

More about employee hygiene or health policy issues

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Upon entry; the cook line handwashing sink (closest to the grill) was blocked by a rolling cart and a large plastic container. Additionally; a spray bottle of Greaselift was stored inside of the handwashing sink (closest to the 3-compartment sink). Handwashing sinks may be used for handwashing only. This is not a storage area. A handwashing sink shall be maintained so that it is always accessible for employee use. It shall not be blocked. Blockage discourages handwashing. CDI - Items removed/re-located to appropriate areas. 6-301.12; Priority Foundation; No paper towels available at the cook line handwashing sink (closest to the grill). All handwashing sinks shall be provided with a hand drying device. CDI - Towels 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

4-501.114; Priority; Facility is using Sink & Surface Cleaner & Sanitizer. Required range: 272-700 ppm. When dispensed (at the 3-compartment sink); sanitizer measured low at 0 ppm. CDI - Sink dumped and re-filled. Solution reached required range (272-700 ppm) during inspection. Solutions shall be tested regularly to ensure accuracy. 4-501.112; Priority Foundation; The high-temperature dish machine unable to reach 180 F (160 F at the plate) for the final rinse temperature. It shall reach a minimum of 180 F (160 F at the plate). VR - PIC called EcoLab rep. for repair. EHS will return to ensure dish machine reaches a minimum of 180 F (160 F at the plate). In the meantime; facility may wash and rinse using the dish machine; and complete the sanitizing step at the 3-compartment sink. 4-601.11 (A); Priority Foundation; Various utensils; a couple miniature white cutting boards; a couple clear plastic lids; and numerous ramekins stored as clean soiled with food and debris. A few containers stored as clean soiled with old sticker residue. Stickers shall be removed prior to/during the cleaning process. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer buckets registered less than the required concentration for the current sanitizer used (Sink & Surface sanitizer; range: 272-700 ppm). Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Sanitizer buckets to be dumped and re-filled.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Knives stored in between prep units. During pauses in food preparation; in use utensils shall be stored in a clean; dry area. Do not store utensils in between prep units as this is not a clean area. Additionally; as mentioned below; a single-use plastic bowl was observed being used for portioning in a cooler drawer. Only utensils with handles shall be used; and the handle shall be stored above the top of the food to prevent contamination.

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 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; A single-use plastic container was observed being re-used to portion foods. Single-use articles may not be re-used. One time use only. Container voluntarily discarded. 4-903.11(A) and (C); Core; Two stacks of single-use (to-go) black trays stored directly beside of the cook line handwashing sink (closest to the grill). One stack was partially stored inside of the handwashing sink on the edge. No splash guard present. Single-service/use articles shall be stored in a clean; dry location. Next to the handwashing sink does not meet this requirement as it is considered a dirty area.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Ice buildup is present in the walk-in freezer. Excessive ice buildup is also present inside of the deep chest freezer. Equipment shall be maintained in a state of repair. Remove ice buildup and if ice persists; contact a technician for evaluation.

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; Cleaning needed; but not limited to the following areas/items: walk-in cooler fan guards; walk-in freezer gasket; deep chest freezer interior; and blast chiller interior. Clean all areas mentioned on a more frequent basis. Food; debris and accumulation present.

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 11, 2025 · Original Source

1 - Inspection

Jun 27, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 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; Plates stored as clean in the dessert freezer soiled with food and debris. Multiple metal containers and a couple scoops stored as clean soiled with food; debris; and old sticker residue. Stickers shall be removed prior to/during the cleaning process. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. The cold side cooler on the cook line maintaining 53 F ambient. The walk-in cooler maintaining 44 F ambient; and all foods inside of the walk-in holding 44-45 F. Keep the cooler door closed unless actively in-use to maintain proper temperatures. Do not leave open for extended periods of time. TCS foods shall maintain 41 F or below. CDI - Foods moved to cool in the walk-in cooler/freezer rapidly; or voluntarily discarded based on times prepared and temperatures observed. Cold side cooler adjusted down by PIC. Walk-in cooler cooled to 41 F or below.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Cut tomato held on time observed with no time stamp. Ensure all foods held on time control for safety are labeled. CDI - Time stamp added.

In plain English

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

More about other finding

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared linguini and spaghetti stored in large portions stacked on top of one another with lids shut tightly. In addition to ice baths and cooling logs; remember to use small portions and loosely cover to facilitate cooling. CDI - Lids removed and containers spread out.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Utensils stored in standing water at 71 F. If stored in water; the water shall maintain 135 F or above.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Dishes stacked wet. After cleaning and sanitizing; equipment and utensils shall be arranged 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

Official record from Wake County Environmental Services, Jun 27, 2024 · Original Source

1 - Inspection

Dec 18, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

8 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; An employee beverage stored next to clean dishes. Employee drinks shall be located to prevent the contamination of clean equipment and utensils.

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 3-402.11Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.11; Priority; Parasite destruction letters are from 2019. Update records to reflect the current year. CDI - PIC to email EHS updated records.

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

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Facility is using Sink & Surface Cleaner & Sanitizer. Required range: 272-700 ppm. When dispensed (at the 3-compartment sink); sanitizer measured too low at 170 ppm. CDI - Repaired during visit. Continue to monitor and have provider visit to ensure sanitizer dispenser is working as intended. ; 4-501.112; Priority Foundation; The high-temperature dish machine registered 135 F at the highest for the final rinse temperature. It shall reach a minimum of 180 F (160 F at the plate). VR - PIC called EcoLab rep. for repair. EHS will return to ensure dish machine reaches a minimum of 180 F (160 F at the plate). In the meantime; facility may wash and rinse using the dish machine; and complete the sanitizing step at the 3-compartment sink.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Penne; linguini and rigatoni pasta prepared recently stored in large portions stacked on top of one another with lids shut tightly. In addition to ice baths and cooling logs; remember to use small portions and loosely cover to facilitate cooling. CDI - Lids removed and containers spread out.

In plain English

More about food kept at an unsafe temperature

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; Dishes stacked wet. After cleaning and sanitizing; equipment and utensils shall be arranged 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 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Black single-service trays stored next to two handwashing sinks on the cook line. No splash guard or other means of protection from contamination present. Single-service articles shall be stored in a clean; dry location where they are not exposed to splash or other contamination. Install splash guards or store these trays in another location.

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; Ice buildup present on the walk-in freezer door and fans. Equipment shall be maintained in a state of repair. Ensure both the walk-in cooler and walk-in freezer doors remain closed unless in active use. If ice persists; contact a technician for evaluation.

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; Fryers and ovens soiled with grease. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Additionally; more frequent cleaning is needed of the following items: insides of the salad cooler; fans on the cook line; microwave interiors on the cook line; walk-in cooler racks; and walk-in cooler fan guards. Buildup of food debris and dust present. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other 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

Official record from Wake County Environmental Services, Dec 18, 2023 · Original Source