Restaurant · Wake County, NC

Country Inn Suites Breakfast Area

Name: Country Inn Suites Breakfast Area
Address: 201 Airgate Dr, Wake County, NC

201 Airgate Dr

Last inspected Mar 30, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

5 inspections

1 - Inspection

Mar 30, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The 'hot' water handle at the front handwashing sink in the kitchen has been turned off due to a leak. Refer to violation #51. The 'cold' water handle is functional. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Ensure 100 F minimum can be reached and both handles are functioning as intended. 5-205.11; Priority Foundation; A wiping cloth stored inside the handwashing sink; and a large rolling trashcan blocking the handwashing 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. CDI - Wiping cloth removed and trash can re-located. 6-301.12; Priority Foundation; No paper towels available at the handwashing sink. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual; disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or other approved hand drying system. CDI - Roll of paper towels placed beside handwashing sink.

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.

More about handwashing problems

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of yellow cleaner/chemical unlabeled. Working containers used for storing poisonous or toxic materials shall be labeled. CDI - Spray bottle to be labeled.

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

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The hot water at the handwashing sink is leaking. A plumbing system shall be maintained in good repair. Repair handwashing sink.

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, Mar 30, 2026 · Original Source

1 - Inspection

Jan 6, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

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.

More about handwashing problems

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A box of waffle and pancake batter stored on the floor. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; and at least 6 inches above the floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4-903.11(A) 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; Cardboard boxes holding single-service/single-use items stored on the floor. These shall be stored at least 6 inches above the floor. Items moved up off the floor.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The hot water at the handwashing sink is leaking. A plumbing system shall be maintained in good repair. Repair handwashing sink.

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, Jan 6, 2026 · Original Source

1 - Inspection

Mar 5, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority foundation; The handwashing sink in the kitchen was missing paper towels. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual; disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or other approved hand drying system. CDI - New paper towels were added to the handwashing sink.

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.

More about handwashing problems

notedCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed some bananas with mold on their surfaces in a box stored with other foods. Food shall be safe for consumption; unadulterated and honestly presented. CDI - PIC voluntarily discarded moldy produce.

In plain English

More about food not protected from contamination

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; An opened bag of precooked sausages and an opened bag of precooked bacon did not have any date markings. A refrigerated; ready-to-eat; TCS (time/temperature control for safety) food shall be discarded if it is in a container or package that does not bear a date or day. CDI - PIC could not accurately recall date in which packages were opened therefore the packages were voluntarily discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority foundation; The available multi-quat test strips had expired on 6/2024 and 11/2024 therefore were no longer effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC ordered new QT test strips; due to arrive tomorrow.

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; The hot water at the handwashing sink is leaking even when the handle is fully turned to the off position. A plumbing system shall be maintained in good repair. Repair handwashing sink before the next inspection.

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, Mar 5, 2025 · Original Source

1 - Inspection

Feb 21, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Hand soap was not available at the kitchen handwashing sink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI - New soap was retrieved and provided at this sink.

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.

More about handwashing problems

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; Sleeves of single-use cups and lids were stored underneath the wastewater line for the steam table at the breakfast bar. Single-service and single-use articles shall be stored: Where they are not exposed to splash; dust; or other contamination; and in a clean; dry location; and at least 6 inches above the floor. CDI - Cups and lids were moved to a different 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

Official record from Wake County Environmental Services, Feb 21, 2024 · Original Source

1 - Inspection

Nov 13, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

majorCode 2-103.11 (O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11 (O); Priority Foundation; The current health policy posted does not include reporting/exclusion policies of required diagnosis of nontyphoidal Salmonella. Food employees/conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as specified under the NC Food Code. Print out foodborne illness health policy; follow up by 11/23/2023.

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

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; A container of cream cheese was placed on the breakfast bar without ice or other method of maintaining cold holding temperatures; or other public health control. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Food employee voluntarily discarded out-of-temperature food. Ensure cream cheese is held cold either under refrigeration or an ice bath.

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

criticalCode 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11; Priority; Observed apples placed on the breakfast bar in a bowl; without protection from consumers. Food on display shall be protected from contamination by use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. Except for nuts in the shell and whole; and raw fruits and vegetables intended for hulling or peeling. CDI - Apples taken into the kitchen to be individually wrapped.