Restaurant · Wake County, NC

Cup A Joe

Name: Cup A Joe
Address: 3100 Hillsborough St, Wake County, NC

3100 Hillsborough St

Last inspected Sep 25, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

Sep 25, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 2-102.12At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager. -Observation: upon arrivalPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager. -Observation: upon arrival; and during inspection; a Certified Food Protection Manager was not available. It is required by the State of North Carolina for at least one (1) employee to have a food safety certification at all (CAT II; III and IV) food handling establishments. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 2-302.11 (B) Unless wearing intact gloves in good repairEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-302.11 (B) Unless wearing intact gloves in good repair; a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf -Observation: food employee was wearing fingernail polish while preparing coffee and grabbing ice for customers drink. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily informed food employee that gloves shall be wear. 2-303.11 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. -Observation: food employees were wearing bracelets and watches while preparing coffee drinks for customers. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 2-402.11 Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. -Observation: food employee was not wearing any type of hair restraints while handling and preparing unpackaged sandwiches. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledgesCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: original plastic from manufacturer for equipment protection it is still on the dishwasher and it has to be removed. It is not considered easily cleanable. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 4-501.11; Core; Metal shelving inside coolers units is rusted. Coffee counters and storage below are cracked; and coating is peeling away. 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

notedCode 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: cooler’s gasket; bottom of reach-in cooler; and food prep table had debris accumulation and dust. Make sure to clean as often as necessary to keep those areas clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine dispenser had pink slime accumulation. Outside food thermometer had accumulation. Make sure to clean as often as necessary to keep it clean and avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter 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 REPEAT 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. -Observation: floor tiles worn in some areas in kitchen. Some walls are in need of repainting in storage areas and parts of bathroom walls -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). REPEAT 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

REPEAT 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. -Observation: floor tiles worn in some areas in kitchen. Some walls are in need of repainting in storage areas and parts of bathroom walls -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). REPEAT 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: walls throughout facility are stained and in need of thorough cleaning. Black residue build-up noted along caulking of 3-compartment sink; dump sink; and under equipments. Floors in need of detailed cleaning. -Environmental Health Specialist (EHS) discussed the matter 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

Official record from Wake County Environmental Services, Sep 25, 2026 · Original Source

1 - Inspection

Nov 25, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; There was no certified food protection manager on duty today. There shall be at least one employee with managerial duties who has passed an ANSI-accredited food protection manager course on site during all hours of food preparation and service. Repeat.

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 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; In-use chlorine sanitizer spray was noted at 10ppm. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- PIC remade the solution to 100ppm of chlorine. 4-602.11; Core; Black and pink residue present inside ice dispensing shoot at front bar ice machine. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency of this ice shoot.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Metal shelving inside three door cooler unit is rusted. Coffee counters and storage below are cracked; and coating is peeling away. 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls throughout facility are stained and in need of thorough cleaning. Black residue build-up noted along caulking of 3-compartment sink dump sink. Floors in need of detailed cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. 6-501.11; Core; Floor tiles worn in some areas in kitchen. Some walls are in need of repainting in storage areas and parts of bathroom walls. Physical facilities shall be maintained in a state of good repair. 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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting over the side food prep area room and the coffee production bar area is low. Provide required lighting intensity (50 foot candles of light at a surface where a food employee is working with food). EHS is not equipped with light meter today to measure light and therefore points were not taken. Brighter or additional light (shielded / shatterproof) is highly recommended in these areas.

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, Nov 25, 2025 · Original Source

1 - Inspection

Dec 13, 2024

Score 98

Official score: 98 · Understand this area’s scale

7 recorded violations

notedCode Observation: There is not a certified food manager on site during all hours of the operation. ***REPEAT*** 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: There is not a certified food manager on site during all hours of the operation. ***REPEAT*** 2-102.12 (A); Core; (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.

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 Observation: Pitchers for smoothiesCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Pitchers for smoothies; utensils used for coffee production (milk; plant fluid containers)are not being washed; rinsed and sanitized every (4) four hours. Although these items are being rinsed between use; they must be washed; rinsed and sanitized at minimum of every 4 hours which aligns with the time for microbial growth at room temperature. CDI: Operator removed items to washed; rinsed and sanitized during inspection. It is suggested to set up a 4 hour rotation schedule with specific times for utensils and sanitizer bucket refresh. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code; P.

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 Observation: The carafe with creamer does not have a written time control policy for 6 hour hold. CDI: Written TPHC provided for todays inspection. 3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hoursOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: The carafe with creamer does not have a written time control policy for 6 hour hold. CDI: Written TPHC provided for todays inspection. 3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours; food shall begin at 41F; and may not exceed 70F within the 6 hour time period. -P

In plain English

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

More about other finding

majorCode Observation: Baked good items that are prepackagedFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: Baked good items that are prepackaged; grab and go items on counter do not have labels with information pertaining to ingredients in descending order and allergen information. Provide individual labels or a guidance form with items; ingredients and allergens. Corrective action by 12/23/24. 3-602.11 Food Labels (Pf) (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (4) name and place of business.

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 Observation: The front and rear entrances doors are gapped at bottom allowing entrance of insects or vermin. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The front and rear entrances doors are gapped at bottom allowing entrance of insects or vermin. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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 Observation: In use wiping clothes used for wiping steamwand and other contact surfaces are not placed into a sanitizer. All in use wiping clothes used to wipe a food contact surface must be placed into a sanitizer between use. CDI: Wiping clothes removed from service. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes used for wiping steamwand and other contact surfaces are not placed into a sanitizer. All in use wiping clothes used to wipe a food contact surface must be placed into a sanitizer between use. CDI: Wiping clothes removed from service. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 Observation: Floor tiles and wall entrance in poor repairCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Floor tiles and wall entrance in poor repair; Continue to work on floor/wall repair in these area. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in 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, Dec 13, 2024 · Original Source

1 - Inspection

May 3, 2024

Score 96

Official score: 96 · Understand this area’s scale

9 recorded violations

minorCode Observation: There is not a certified food manager on site during all hours of the operation. ***REPEAT***2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: There is not a certified food manager on site during all hours of the operation. ***REPEAT***2-102.12 (A); Core; (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.

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

minorCode Observation: Blender pitchers stacked at front counter. Blender pitchers are not being air dried after washEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Blender pitchers stacked at front counter. Blender pitchers are not being air dried after wash; rinse and sanitizer. Ensure that all food contact surface equipment/utensils are air dried following sanitizing rinse.4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD;

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 Observation: Floors/walls poor repair (bar) and cover base missing. Ensure floors and walss are sealedCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Floors/walls poor repair (bar) and cover base missing. Ensure floors and walss are sealed; maintained in good repair and sealed. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in 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

criticalCode Observation: Staffing are not trained to effectively stop between production tasks and effectively wash hands. Staff are unaware of when to wash hands. CDI: Discussed hand washing and when to stop and wash hands during production tasksHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Staffing are not trained to effectively stop between production tasks and effectively wash hands. Staff are unaware of when to wash hands. CDI: Discussed hand washing and when to stop and wash hands during production tasks; clean/dirty dish handling. 2-301.14; Priority; A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; P (B) After using the toilet room; P (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P (D) Except as specified in par. 2-401.11(B); after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; P (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves for working with FOOD; P and (I) After engaging in other activities that contaminate the hands.P

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

Observation: The one door prep refrigerator is unable to maintain 41F or below - This is where TCS (temperature control safety) food products are being stored. Ensure that this refrigerator can maintain 41F or below.3-501.16 (A)(2) and (B); Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Temperature turned down on refrigerator and extra products were removed to allow for more air circulation on refrigerator.

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

minorCode Observation: Thermometers in refrigeration equipment were in the back of unitEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: Thermometers in refrigeration equipment were in the back of unit ; bottom/rear and not in the warmest part of unit. Some units did not have a thermometer to ensue monitoring to tmeperatures.4-204-112; (A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in par. (C) of this section; cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Core;

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 Observation: Te rear entrance door is gapped at bottom allowing for entrance of insect sand/or vermin. Plan for install/replacement of door sweep to seal door.6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: Te rear entrance door is gapped at bottom allowing for entrance of insect sand/or vermin. Plan for install/replacement of door sweep to seal door.6-202.15; Core; A) Except as specified in par.par. (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.

In plain English

More about signs of rodents or insects

minorCode Observation: Staff are not wearing hair coverings during production tasks. 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff are not wearing hair coverings during production tasks. 2-402.11; Core; A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.; Observation: Staff are wearing wrist jewelry and other items which prevents effective handwashing/elimination of bacteria from wrists/hands. 2-303.11; Core; 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

minorCode Observation: wiping clothes used for wiping up food contact surfaces: cutting boardsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: wiping clothes used for wiping up food contact surfaces: cutting boards; in use utensils; milk wands are not placed in a sanitizer between use. **REPEAT*** 3-304.14; Core; (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry; and (2) Used for no other purpose. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and (2) Laundered daily as specified under par. 4-802.11(D).

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 3, 2024 · Original Source

1 - Inspection

Dec 11, 2023

Score 90

Official score: 90 · Understand this area’s scale

7 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Facility is using only handwashing sink to get water for customers. Observed pitchers stored in handwashing sink basin. Hand sink is lined with several damp wiping cloths and appears to be being used as a dump sink. This is the only sink in this area besides the 3-compartment sink that is at the end of line. A handwashing sink may not be used for purposed other than handwashing. Please contact City of Raleigh in regard to adding an additional water line or installing a prep sink in bar area for drinking water. Repeat Violation. EHS to schedule a meeting with management in regard to cheating a risk control plan for this area OR providing information about adding a prep sink to this area.

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; Core; Shield inside ice machine basin and ice shoot in bar area is soiled and in need of cleaning. Equipment such as ice bins and enclosed components of equipment such as ice makers shall be frequently cleaned. Repeat Violation. Full points deducted. Please frequently clean this area.; 4-601.11 (A); Priority Foundation; Velcro stickers left on a few dishes stored as clean. Equipment food-contacted surfaces and utensils shall be clean to the sight and touch. CDI: Items removed 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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Chloring bleach sanitizer spray bottle stored over unwrapped and unprotected storage bins filled with bagels. Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI: Item moved. Repeat Violation. Full points taken.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Damp wiping clothes stored around sink basin outside of containers of sanitizer. Cloths in-use for wiping food shall be maintained dry or held between uses in a container of chemical sanitizer at the correct 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

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; Metal shelving inside three door cooler units is severely rusted. Coffee counters and storage below are cracked; and coating is peeling away. Equipment shall be maintained in a state of good repair. Repeat Violation. Full points taken.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Wall and floor damage noted in bar area. Floor and wall damage noted in women's restroom. Physical facilities shall be maintained in a state of good repair. Repeat Violation.

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 11, 2023 · Original Source