Restaurant · Wake County, NC

Dave's Hot Chicken #1185

Name: Dave's Hot Chicken #1185
Address: 529 Dr Calvin Jones Hwy, Wake County, NC

529 Dr Calvin Jones Hwy

Last inspected Feb 26, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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

The full inspection history

4 inspections

1 - Inspection

Feb 26, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: Manager could not locate written procedures for employees to follow when respoonding to vomitting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Emailed by inspector.

In plain English

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

More about other finding

notedCode Observation: Kale slaw was not marked to indicate the time that is 4 hours past the point in time when the food is removed from temperture control. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf CDI: Food was discardedOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Kale slaw was not marked to indicate the time that is 4 hours past the point in time when the food is removed from temperture control. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf CDI: Food was discarded; replaced; and labeled with disposal time.

In plain English

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

More about other finding

majorCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Veggies are being prepared in the prep sink that has been designated as a poultry only prep sink on permit. Veggies should come in pre cut and pre washed. 3-305.14 Food Preparation (C)

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 Observation: Utensils that have been washedEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Utensils that have been washed; rinsed; and sanitized are sitting in a container with standing water in the bottom. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. CDI: Utensils were washed; rinsed and sanitized and placed in dry location.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode Observation: Food residue and debris are building up below the fryers. Gloves and other trash are building up below the prep sink and in the prep sink drain. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Food residue and debris are building up below the fryers. Gloves and other trash are building up below the prep sink and in the prep sink drain. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 26, 2026 · Original Source

1 - Inspection

Jul 2, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: Manager could not locate written procedures for employees to follow when responding to vomiting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Emailed by inspector.

In plain English

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

More about other finding

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Chicken in prep cooler was holding between 46F and 51F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Chicken was thrown away. The breaker had flipped and unit was not running. Manager flipped breaker and unit is working fine at this time.

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 Observation: Warewash machine was not working. Three compartment sink is being used to washCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: Warewash machine was not working. Three compartment sink is being used to wash; rinse; and sanitize dishes at this time. 4-501.15 Warewashing Machines; Manufacturers' Operating Instructions (C)

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Dirt and debris are building up below the 3 compartment sink. 4-602.13 Nonfood Contact Surfaces (C)

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, Jul 2, 2025 · Original Source

1 - Inspection

Mar 24, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: manager could not locate written procedure for employees to follow when responding to vomiting or diarheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Written procedures were emailed by inspector.

In plain English

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

More about other finding

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Mac and cheese was in the hot hold unit at 129F. The door to the hot hold unit was wide open. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Mac and cheese was reheated.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Single service containers were stored facing upwardEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Single service containers were stored facing upward; they should always be stored facing down to prevent dust and debris falling into them 4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI: All single service containers were rearranged and stored facing downward.

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: The top and sides of the ice cream machine has built up ice cream mix on it. The walk in cooler floor has water build up in the corners. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The top and sides of the ice cream machine has built up ice cream mix on it. The walk in cooler floor has water build up in the corners. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)

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, Mar 24, 2025 · Original Source

1 - Inspection

Dec 6, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 2-201.11 (A)Permits, training, and postings

Official wording

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

Inspector’s notes

2-201.11 (A); B); (C); and (E) Responsibility of Permit Holder; Person in Charge and Conditional Employees (P); The employee health policy EHS was able to provide did not include non typhoidal salmonella. This type of salmonella is required to be included in employee health reporting and acknowledgement per 2017 food code. CDI- EHS provided employee health poster with non typhoidal salmonella.

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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

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); Quat sanitizer was being produced from dispenser and used at 3 compartment sink at a concentration around 50ppm. Quat sanitizer shall be used at 200-400ppm for food contact surfaces. CDI- Sanitizer was manually mixed and used at 400ppm. PIC has called chemical provider and will continue to manually mix sanitizer until dispenser adjustment.

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 3-501.19 (A) (1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1); PIC was unable to find a detailed TPHC written procedure form. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; readily available for employees; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- TPHC template was provided.

In plain English

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

More about other finding

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were being stored in quat sanitizer buckets at 0ppm. Between uses; wet or moist wiping cloths shall be used 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

Official record from Wake County Environmental Services, Dec 6, 2024 · Original Source