Restaurant · Wake County, NC

Crafty Crab #2

Name: Crafty Crab #2
Address: 4209 Wake Forest Rd, Wake County, NC

4209 Wake Forest Rd

Last inspected Jun 17, 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

6 inspections

1 - Inspection

Jun 17, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C); Through the duration of the inspection; no employee was present who could provide proof of food protection manager certification. At least one employee present at all times of food operation shall be a certified food protection manager.

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 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 Eating; Drinking; or Using Tobacco (C); Employee personal beverage was being stored on a prep table during the inspection. Employees may drink from a closed beverage if it is stored in an area where it cannot contaminate food or clean equipment.

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 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Several used utensils were being stored inside of a handwashing sink. A handwashing sink shall be used for no purposes other than handwashing. CDI- Utensils were removed during the 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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); All potentially hazardous food in the reach in cooler on the cook line were holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Oysters at 50F were voluntarily discarded and all other food was taken to cool in the walk in cooler before a 4 hour period elapsed.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Repeat; Wet wiping cloth was found being stored on a preparation surface. Quat sanitizer bucket holding wet wiping cloths was below 200ppm. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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; Ice scoop was found being stored inside of an ice container with the handle directly touching the food. If utensils are stored inside of food containers; they shall be stored with their handles above the food product in order to prevent potential 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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Walk in cooler shelving is rusting. Reach in cooler is currently not capable of holding food at its designed temperature (41F). Equipment shall be maintained in a state of good repair.

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 17, 2026 · Original Source

1 - Inspection

Dec 8, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; No hand drying provision was provided at the handwashing sink in the back preparation area. Provide paper towels or approved alternative for hand drying at each handsink. CDI- Paper towels were provided during the 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

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); When ran; the dishwashing machine was not producing chlorine at 50ppm due to the chlorine container being nearly empty. Chlorine sanitizer shall be used at 50-200ppm for food contact surfaces. CDI- Chlorine was replaced and replaced and reached 50ppm. Deductions not taken today due to dishes not being actively washed during the inspection.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Eggs were found holding at 121F in a hot holding unit. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Eggs were reheated as needed and hot holding equipment temperature setting was increased.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Crawfish in the reach in cooler was holding at 44F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to walk-in cooler to be cooled before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A bottle of chemical cleaner was not labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle 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 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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Dishes were found stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for 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

notedCode 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; A slow cooker with no NSF label is being used to hot hold eggs on the counter. A beverage cooler that states "for household use only" is being used to hold TCS food cold...Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used according to manufacturer's instructions; certified/classified for sanitation by an ANSI-accredited program; or meet parts 4-1 and 4-2 of the food code. Obtain equipment that is commercial grade and meet the sanitation standards for holding food.

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 8, 2025 · Original Source

1 - Inspection

Aug 1, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Shrimp and pork in the reach in cooler were above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to walk-in cooler to be cooled before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Repeat; Wet wiping cloths were found being stored on a preparation surface. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Knife was found being stored on a surface with residue and moisture buildup. Equipment and utensils shall be stored in a clean; dry area where they are not exposed to potential 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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; A slow cooker with no NSF label is being used to hot hold eggs on the counter. A beverage cooler that states "for bottled beverages only" is being used to hold TCS food cold...Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used according to manufacturer's instructions; certified/classified for sanitation by an ANSI-accredited program; or meet parts 4-1 and 4-2 of the food code. Obtain equipment that is commercial grade and meet the sanitation standards for holding food.

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 1, 2025 · Original Source

1 - Inspection

Apr 25, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf); One knife being stored as clean had food residue remaining on its surface. Food contact surfaces shall be kept clean to sight and touch. CDI- Knife was washed during the inspection.

In plain English

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

More about cleaning or sanitizing problems

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Chicken was found being held too highly above its container in the prep top cooler and was above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken was taken to the walk-in cooler to be cooled down before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf); Multiple potentially hazardous food items were found cooling in containers with tightly fitted wrapping. Potenitally hazardous food shall be cooled in containers with loose or no wrapping to facilitate cool airflow. CDI- Wrapping was partially removed for cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Containers of fine food ingredients were found with no label on their containers. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Repeat; Quat sanitzer holding wed wiping cloths measured 0-100 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: Bucket remade.

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) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single service forks were being stored with their food contact portions facing upward. Single service articles shall be stored inverted or otherwise protected in order to prevent potential 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

Official record from Wake County Environmental Services, Apr 25, 2025 · Original Source

1 - Inspection

Apr 22, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

9 recorded violations

majorCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; Facility was unaware that the shellstock tags for the oysters that are received frozen must remain with the attached oysters...Shellstock shall remain with its tag/container or an ID system must be in place. Tags must be marked with the date the last shellstock is sold/served and these tags must remain on site in chronological order for at least 90 days. CDI: Discussion had with PIC about keeping and maintaining these tags from today onward.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw shrimp for gumbo was stored above a covered bowl of washed and cut lettuce in the walk-in cooler. A pan of raw porkchops was stored above unwashed produce...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods; unwashed produce; and arranged according to final cook temperatures. CDI: Product rearranged.

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; One large container of sour cream was sitting at room temp near the woks as a sauce ingredient...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Discussion had about keeping the sour cream cold (like on an ice bath) or on TPHC. Container moved to the cooler.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; The reminder statement does not read exactly as it is written in the Food Code...The Reminder shall read one of three ways: (1) Regarding the safety of these items; written information is available upon request; (2) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions. VR: REHS will verify with the facility about how the statement will be displayed by 2024.05.02. Facility may use brochures; menu advisories; label statements; table tents; placards; or other effective written means.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A bottle of diluted lime scale remover was not labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottle 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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Multiple crates of eggs were stored on the floor of the walk-in 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 15 cm (6 inches) above the floor. CDI: Food relocated to the shelf.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; One quat sanitizing cloth bucket on the hot line measured 0-100 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: Bucket remade.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; The ice bucket doesn't fully drain unless tilted and the water is causing the bucket to rust/discolor while the scoops sit inside...During pauses in food preparation; utensils may be stored in running water; water that is maintained at a temperature of at least 57C (135F); in food with the handles outside of the food; in a clean location (when used for non-TCS foods); or on a clean surface if washed/sanitized every 4 hours when used with TCS foods. Replace this bucket with one that drains and is not rusting.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; A slow cooker labeled "for household use only" is being used to hot hold eggs on the counter. A beverage cooler that states "for bottled beverages only" is being used to hold TCS food cold...Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used according to manufacturer's instructions; certified/classified for sanitation by an ANSI-accredited program; or meet parts 4-1 and 4-2 of the food code. Obtain equipment that is commercial grade and meet the sanitation standards for holding food.

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 22, 2024 · Original Source

1 - Inspection

Dec 29, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Food employee on the main cook line was wearing a watch. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Eggs were found holding at 127F in a hot holding unit. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Eggs were reheated as needed an hot holding equipment temperature setting was increased.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Several large containers of white food ingredients were found with no label on their containers. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Repeat; Wet wiping cloth was found being stored on a preparation surface. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Quat sanitizer test strips were not available for the quat sanitizer being used. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Owner purchased test strips during the inspection.

In plain English

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

More about cleaning or sanitizing problems

minorCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Outdoor receptacle is not equipped with a drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place.

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 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; Mops were found with their cleaning surfaces against the wall and/or left in the mop bucket. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.

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 29, 2023 · Original Source