Restaurant · Wake County, NC

Courtyard Bistro

Name: Courtyard Bistro
Address: 3401 Sumner Blvd, Wake County, NC

3401 Sumner Blvd

Last inspected May 5, 2026 · View Map ↗ · Compare ↗

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Score 95

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

May 5, 2026

Score 95

Official score: 95 · Understand this area’s scale

10 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation - No soap was available at handsink in front preparation/service area. Each handwashing sink shall be provided with an adequate supply of soap. CDI by providing soap by end of inspection.

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

4-601.11(A); Priority Foundation - Several food containers and utensils stored as clean were soiled or had old stickers/sticky residues on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI by placing soiled items at 3-comp sink 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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority - (REPEAT) In front preparation/service area; open containers of almond milk and 2% milk had no dates (PIC was not sure when they had been opened). Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. CDI by placing dates on foods.

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

majorCode 3-603.11 (B)(2)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(2); Priority Foundation - On menu; hamburgers cooked to order did not have required disclosure statement. Consumer advisory disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients OR * Cooked to order. Provide required disclosure statement for hamburgers that are cooked to order. Not corrected during inspection.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core - In front service/prep area; boxes of cereal; half-n-half and sugar were stored on floor. Food shall be stored at least 6 inches above the floor. Elevate boxes of food at least 6 inches above 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core - Make line bottom refrigerator in kitchen had torn door gasket. Food service equipment shall be kept in good repair and seals shall be intact and tight. Replace damaged door gasket. 4-501.12; Core - A few cutting boards had many deep scratches; cracks and stains. Cutting boards that are hard to clean and sanitize shall be resurfaced or replaced. Resurface or replace damaged 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

notedCode 4-501.15Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.15; Core - (REPEAT) During wash cycle; wash temperature on thermometer did not move above 20 degrees F. According to data plate; the wash temperature shall be a minimum of 150F. The warewashing machine shall operate in accordance with the machine's manufacturer data plate. Repair/provide maintenance for dish machine thermometer so it accurately shows corresponding temperatures for wash and rinse cycles.

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) Observed soiled shelving; refrigerator/freezer interiors; equipment door handles; dish machine exteriors. Equipment/utensils nonfood-contact surfaces shall be maintained clean. Increase cleaning frequency of items 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

notedCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core - In dumpster enclosure; large old desk; pallets; boards; and grease build-up were on ground. Trash/recycling enclosures shall be kept clean and free of unnecessary items. Remove grease build-up and unnecessary items and properly dispose of them.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Kitchen mop sink vacuum breaker leaked when water was turned on. Physical facilities shall be kept in good repair. Repair leaking vacuum breaker. 6-501.12; Core - (REPEAT) Observed soiled kitchen and storage area flooring; floor drains and some walls. 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, May 5, 2026 · Original Source

1 - Inspection

Nov 18, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

10 recorded violations

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 - Several cold TCS* foods in front make line top and bottom were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or voluntarily discarding foods at incorrect temperatures.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority - (REPEAT) Observed open package of ham (opened yesterday) without a date. Two open cartons of plant based milks had no dates of when they were opened (PIC not sure when they were opened). A few other open cartons of half-n-half had no dates....Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods or voluntarily discarding.

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 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority Foundation - Front refrigerated make line unit was not maintaining TCS* foods at 41F or less; and air temperature of inside bottom was 51F...Cold holding equipment shall be provided in number and capacity to maintain TCS* foods at 41F or less...CDI by removing TCS* foods from this unit. Do not use this unit to store TCS* foods until it is repaired/maintained to have an air temperature of 41F or less.

In plain English

More about food kept at an unsafe temperature

notedCode 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11; Priority Foundation - Metal stemmed probe food thermometer was reading 25F when calibrated using ice-water method...Metal stemmed food thermometers shall be properly calibrated...CDI by calibrating thermometer. NOTE: Obtain a food thermometer with a thin probe to check temperatures of thin foods. 4-204.112 (B); Core - No thermometer was available inside one small kitchen refrigerator...Mechanical cold holding equipment shall have a thermometer located in warmest part of unit...Provide thermometer inside refrigerator that is accurate to plus or minus 3 degrees F.

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(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 food containers and flat pans were stacked while wet. Many clean dishes; food pans and containers were stored with food contact sides up and unprotected. Some clean utensils were stored in soiled containers...Cleaned utensils and equipment shall be protected from contamination and stored to self-drain...Separate wet containers/pans and completely air dry before stacking. Cover or invert clean dishes; pans; etc.; ensuring they are stored in/on clean surfaces.

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(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 - (REPEAT) Some coffee filters were uncovered; and several boxes of disposable food/beverage containers were stored directly on floor in dry storage room...Single-service/use articles shall be protected from contamination and be stored at least 6 inches above the floor...Keep filters in covered; clean container/bag and elevate boxes of containers 6 inches above 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 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 - Some wire shelves were rusty...Food service equipment shall be kept in good repair...Replace rusty shelves with similar approved shelving.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Interiors of rinsing and sanitizing sinks of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink. 4-501.15; Core - After running dish machine for 10 or more complete cycles; wash temperature reached only 120F and hot water sanitizing rinse thermometer reached over 200F. According to data plate; the wash temperature shall be a minimum of 150F. Internal water temperature at rack reach 160F after many cycles (according to maximum registering thermometer placed at rack)...The warewashing machine shall operate in accordance with the machine's manufacturer data plate...Repair/provide maintenance for dish machine thermometers so they are accurately showing corresponding temperatures for wash and rinse cycles.

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 - Observed soiled shelving; refrigerator interiors; push carts; areas by outlets (behind food prep area). Many old stickers were on exteriors of clean food containers...Equipment/utensils nonfood-contact surfaces shall be maintained clean...Increase cleaning frequency of items above; and remove all old stickers from containers.

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 - Observed soiled kitchen flooring and floor drains...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, Nov 18, 2025 · Original Source

1 - Inspection

Mar 5, 2025

Score 95

Official score: 95 · Understand this area’s scale

3 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed quaternary ammonium sanitizer concentration at three compartment sink was 0ppm and sanitizer barrel was missing with no available replacement. Manager stated an order has been placed for sanitizer. Quaternary ammonium sanitizer concentration shall be 200-400ppm. Verification Required: EHS will return by Friday March 7; 2025 to verify quaternary ammonium sanitizer has been obtained.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed open packs of turkey with date of 1/31;and container of salsa date of 1/27. Observed opened bags of quinoa and potatoes not labeled and manager unsure when opened. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Foods stated above were discarded during inspection. Repeat violation; Full points taken

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 4-903.11(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; Observed coffee filters uncovered throughout kitchen and boxes of coffee cups/lids and other single service/use articles stored directly on the floor in dry storage room. Single-service/use articles shall be stored by using means that afford protection from contamination until used and at least 6 inches above the floor. Keep coffee filters covered when not in use. Elevate boxes.

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, Mar 5, 2025 · Original Source

1 - Inspection

Aug 15, 2024

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Observed no available soap in dispenser at handwashing sink next to cook line. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI-Soap was added during inspection.

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 in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed spoiled bags of salad and a box of lettuce in reach-in fridge. Food shall be safe; unadulterated and honestly presented. CDI-Foods were discarded during inspection.

In plain English

More about food not protected from contamination

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed quaternary ammonium sanitizer concentration at three compartment sink was 0ppm and sanitizer barrel was empty. Manager stated an order was placed for sanitizer and will be arriving tomorrow. Quaternary ammonium sanitizer concentration shall be 200-400ppm. Verification Required: EHS will return Friday August 16; 2024 to verify quaternary ammonium sanitizer has been obtained.; 4-602.11; Core; Observed slight pink residue inside ice chute of ice machine in kitchen. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice chute.

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; Observed milk; cream cheese; and butter in front flip top prep unit with temperatures above 41F(see temperature chart above). Ambient air temperature of unit was 46F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Foods were discarded and maintenance lowered temperature of unit during inspection. NOTE:Do not store any TCS foods in this flip top unit until it is maintaining 41F.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed open packs of turkey and bologna with date of 7/26. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Foods were discarded during inspection.

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 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; Observed coffee filters uncovered throughout kitchen. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Keep coffee filters covered when not in use.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Observed prep sink next to ice machine with black residue build-up. The compartments of sinks shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils. Increase cleaning of prep sink interior.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 15, 2024 · Original Source

1 - Inspection

Feb 29, 2024

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Neither the handwashing sink in the front of the kitchen nor in the beverage bar area had towels available...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a heated-air/high velocity 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 separated & protected

Inspector’s notes

3-302.11; One raw chicken breast was wrapped on a plate and thawing above covered deli ham & turkey...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Chicken relocated.

In plain English

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

More about other finding

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 foods; such as liquid egg; shell eggs; yogurt; heavy cream; sausage; and bacon; were sitting on the counters at the beginning of the inspection and some items measured up to 60F. Milk in the flip-top cooler at the beverage bar measured 45F. Milk and creamer inside of insulated carafes for self-service measured up to 58F. A sliced tomato on top of the pan lid in the kitchen flip-top measured 60F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Most product voluntarily discarded. Milk relocated. Carafe contents discarded. Product inside of these carafes must be kept cold or placed on time.; Note: Do not refreeze food that has been left on the counter & is no longer frozen solid

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Foods in pans had date stickers that were more than days old. Unidentified food with no date and french toast mix with a foul odor and date stamp of 3 weeks found. Deli turkey & ham with a date of 2.22 found in the cooler...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: Product discarded.; 3-501.17; Priority Foundation; Foods like thawed meatballs & sausage; grilled chicken; cooked peppers; cut tomatoes & melons; and opened milk were not date marked...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F/below except for the time it is frozen). CDI: Items either dated or 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

majorCode 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11; Priority Foundation; The thermometer in the kitchen was off by at least 10F...Food thermometers scaled in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI: Thermometer calibrated.; 4-302.12; Priority Foundation; The only probe thermometers available are the dial-top type with reading dimples half-way up the probe...A temperature measuring device with a suitable small-diameter probe designed to measure the temperature of thin masses shall be provided and readily accessible. VR: REHS will verify by 2024.03.08 that a new thermometer is available.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; The bucket of quat sanitizer measured below 150 ppm...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium). CDI: Solution discarded.

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; Metal bowls stored as clean were stacked together while wet...Cleaned equipment and utensils shall be stored in a clean; dry location and allowed to air dry. Allow utensils to air dry before stacking them.

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; Single-service trays on the line were stored with the food-contact surfaces facing up. Two boxes of trays and lids were stored on the floor of the storage room...Single-service/use articles shall be stored by using means that afford protection from contamination until used.

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

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; Facility has no dishwasher/utensil temperature testing device available. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR: REHS will verify by 2024.03.08 that a device such as dishwasher-safe max-hold thermometer or irreversible temp test strips are available.; 4-302.14; Priority Foundation; The available QT test strips are discolored and can't provide an accurate reading...A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. VR: REHS will verify by 2024.03.08 that a new strip is available.

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 29, 2024 · Original Source