Restaurant · Wake County, NC

Cava Midtown

Name: Cava Midtown
Address: 1100 Merchantile Dr, Wake County, NC

1100 Merchantile Dr

Last inspected Sep 23, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Sep 23, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14 Handwashing Signage (C) A sign that notifies food employees to wash their hands shall be provided and clearly visible at all handwashing sinks used by food employees. - Observed 2 hand sinks without handwashing signage. Corrected during inspection (CDI) - handwashing signage provided.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed brown and black stain accumulation on the back side of the soda machine pusher. Discussed the cleaning schedule in this area 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 3-501.16 (A) (1) TCS FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) TCS Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P - Hot cabinet: Observed 2 pans of cooked rice (127F-130F) with a time stamp of 10 am has temperature below 135F. CDI: Because it was within the hour; the affected rice was sent to the service line and will be used up before 2 pm. Any leftover rice at 2 pm will be discarded. Reemphasized hot-holding expectations with 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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on stacks of clean pans. CDI- the pans restacked to allow air drying. Repeat.

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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(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. - Observed brown stains and debris accumulation inside the prep coolers and stains on the lids of dry goods bins. Discussed the matter with the PIC. There is some improvement compared to the last visit;no point at this time.

In plain English

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

More about cleaning or sanitizing problems

notedCode 5-501.113 Covering Receptacles (C) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. (C) - Observed dumpster door opened. AlsoFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. (C) - Observed dumpster door opened. Also; there is excess litter on the ground around the dumpster; which is concerning regarding pest attraction and harboring. Discussed the matter with PIC about contacting the landlord to address the issue to prevent pest infestation. Repeat

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, Sep 23, 2026 · Original Source

1 - Inspection

Mar 6, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 3-501.19 Time as a Public Health Control (P) (Pf) 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed dressing (TCS foodOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (P) (Pf) 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed dressing (TCS food; dairy-based) monitoring under TPHC; but missing product discarded time. Corrected during inspection (CDI): the product discard time was posted.

In plain English

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

More about other finding

notedCode 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed 1 sleeve of single-use articles (cups) with a burst protective sleeve and with stains on the cups. CDI- the cups with stains removed from public service.

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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(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. - Observed rice cooker inside-pot with sticky and yellow stains on the back side of the pot. Discussed the matter with 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 wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Mar 6, 2026 · Original Source

1 - Inspection

Jul 18, 2025

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer concentration too low at the 3-comp sink; measured at 0ppm quat. Sanitizer concentration also too low at the kitchen dish machine; measured at 0ppm chlorine. Observed dish machine chemical bin out of product. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- Fresh sanitizer bin added. machine ran and tested; chlorine still too low. Machine primed and ran a couple more times; now dispensing chlorine; very bottom of range. Recommend having dispensing adjusted up just a little so definitely in the 50ppm chlorine range. Manually adjust the sanitizer at the 3-comp sink; and test to verify correct concentration; until repairs to dispenser completed. [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

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Cooling Rate: Heat-treated pickled onions cooling very large thick metal pan on ice bath in prep sink with some ice added. Cooling from 87.8F to 67.0F in 89 minutes = 20.8/89 = 0.23F/min Cooling Rate. This is too slow. Rate of 0.54F/min or greater needed when cooling TCS foods in range of 135F down to 70F. Recommend more frequent stirring of this product; and chill wand would be helpful. CDI- Additional ice added and product stirred.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; TPHC: PIC unable to locate Written Methods for greens wall; front wall prep; and front side prep coolers being held on Time as Public Health Control (TPHC). Tracking stickers for TCS foods in side cooler all say greens; labeling does not match products. PIC stated all started at the same time; but would be updated individually as products used. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods template provided to PIC. Improve tracking- either using one time range for all TCS foods in a cooler; or update the printed labels with the name of each product it corresponds to.

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; Cooling Methods: Heat-treated pickled onions cooling very large thick metal pan on ice bath in prep sink with some ice added; cooling too slowly. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Recommend more frequent stirring of this product; and chill wand would be helpful. CDI- Additional ice added and product stirred.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several live flies observed throughout facility. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached.

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Avocados on front middle prep island with stickers still in place; an indication produce may not have been washed before placing here as ready for cutting. 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. CDI- Avocados returned for cleaning during inspection.

In plain English

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

More about other finding

notedCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several metal pans stored as clean; observed stacked/nested when still wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.

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 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Side doors of shared dumpsters left open. One of the side doors is missing. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Contact trash service provider to have missing side door replaced. 5-501.115; Core: Some loose litter and bagged trash on ground around the shared dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area and maintain clean.

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 18, 2025 · Original Source

1 - Inspection

Feb 6, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Several utensils and food contact surfaces of equipment (knives; bowls; metal containers; squeeze bottle caps; etc.) being stored as clean were observed with food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- all dishes were sent back to the 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Falafel sitting on the prep line and a pot of lentils on the stove top were hot holding at less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by reheating foods. NOTE: After cutting meats; stirring cold ingredients into hot foods; etc.; check temperatures of foods to ensure that they are at 135F or above throughout product BEFORE placing into hot holding cabinet or on steam table. If the foods are below 135F; they shall be reheated to 165F or above throughout entire product. Use calibrated thermometer often to check food temperatures.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; The basins of the 3-compartment sink are soiled and in need of cleaning. 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

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; [Repeat] Shelving throughout the kitchen (front and back) and refrigerator interiors/door frames were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 6, 2025 · Original Source

1 - Inspection

Jun 28, 2024

Score 93

Official score: 93 · Understand this area’s scale

9 recorded violations

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; Raw chicken in the grill prep cooler was between 57-61F. The ambient air temperature was 73F. Mixed greens and lettuce on TPHC (Time as a Public health Control) were not labeled at the time of inspection and greens were holding between 46-53F. Except during preparation; cooking; or cooling; or when time is used as the public health control; TCS foods shall be maintained at 41F or less. CDI- chicken was moved to the walk-in cooler to rapidly cool. Greens were labeled with the time it was placed on the line.

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; [Repeat] Several containers of greens were not labeled with the time removed from cold holding. TCS* foods using approved time as a public health control shall be time marked so they are not kept longer than 4 hours once removed from temperature control...CDI by labeling product with the time it was put out.

In plain English

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

More about other finding

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; [Repeat] Bottles/containers of dressings; sauces at front prep line were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles/containers to denote contents.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; [Repeat] At least one worker with facial hair/beard was not wearing a beard restraint...Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; etc. that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct workers to effectively cover facial hair.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; [Repeat] Concentration of quaternary ammonium sanitizer in several wiping cloth buckets was less than 200 ppm (required minimum strength for type of sanitizer used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer (at proper concentration) between uses...Keep wiping cloths in approved sanitized as stated above.

In plain English

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

More about cleaning or sanitizing problems

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; [Repeat] Utensils and lids for single-service portion cups were observed being stored in containers with food debris present. Clean equipment; utensils and single-service articles shall be stored in a clean; dry 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; The grill prep cooler is not properly holding foods at 41F or less. The ambient air temperature is 73F. The to-go flip top cooler is also out of service ( all food items are on ice). Equipment shall be maintained in a state of good repair. Repair these coolers.

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; [Repeat] Some shelving and refrigerator interiors/door frames were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; [Repeat] Flooring under equipment was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 28, 2024 · Original Source

1 - Inspection

Jan 8, 2024

Score 94

Official score: 94 · Understand this area’s scale

11 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Several TCS* foods were hot holding at less than 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by reheating foods or voluntarily discarding. NOTE: After cutting meats; stirring cold ingredients into hot foods; etc.; check temperatures of foods to ensure that they are at 135F or above throughout product BEFORE placing into hot holding cabinet or on steam table. If the foods are below 135F; they shall be reheated to 165F or above throughout entire product. Use calibrated thermometer often to check food temperatures.

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 - Time as a public health control (with approved written procedures) is used with leafy greens and rice in containers stored at room temperature; but time stickers on most food containers had times that were past the four hour hold time...TCS* foods using approved time as a public health control shall be time marked so they are not kept longer than 4 hours once removed from temperature control...CDI by voluntarily discarding foods with expired times and putting out fresh product with correct time stamps.

In plain English

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

More about other finding

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - All wiping cloth buckets containing sanitizer were not labeled "sanitizer". One unlabeled spray bottle had light yellow liquid in it...Working containers of sanitizers taken from bulk supplies shall be identified with common name of material inside...CDI by labeling sanitizer buckets and discarding contents of spray bottle.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Bottles/containers of dressings; sauces at front prep line were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles/containers to denote contents.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - At least one worker with facial hair/beard was not wearing a beard restraint...Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; etc. that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct workers to effectively cover facial hair.; 2-303.11; Core - One food worker was wearing a dangling bracelets on wrist...Except for a plain ring; while preparing food; food employees shall not wear jewelry on their arms and hands...Instruct worker to remove bracelets while preparing food.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Concentration of quaternary ammonium sanitizer in several wiping cloth buckets was less than 200 ppm (required minimum strength for type of sanitizer used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer (at proper concentration) between uses...Keep wiping cloths in approved sanitized as stated above.

In plain English

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

More about cleaning or sanitizing problems

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 - Many clean food pans/containers were stacked while wet...Clean equipment/utensils shall be stored in self-draining position that allows air drying...Separate stacked containers/pans and completely air dry before stacking.

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 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) and (C); Core - Top lid on one rice storage bin was cracked...Food service utensils shall be kept in good repair...Replace damaged lid.; 4-501.12; Core - Several small cutting boards had many knife cuts and had many dark stains...Cutting boards with scratches and scores shall be resurfaced or replaced if the can't be effectively cleaned and sanitized...Resurface or replace damaged/stained cutting boards.

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 - Some shelving and refrigerator interiors/door frames were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

In plain English

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

More about cleaning or sanitizing problems

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core - A few dumpster side doors were open...Outdoor trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster doors closed when not in use.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Back kitchen handsink (by 3-comp sink) was leaking. Some small holes were in kitchen walls; and some caulk was missing by sink splash guards...Physical facilities shall be kept in good repair...Repair leaking drain pipe; seal wall holes; and replace missing caulk.; 6-501.12; Core - Flooring under equipment was soiled; and bathroom ceiling vents were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 8, 2024 · Original Source