Restaurant · Wake County, NC

Diced Gourmet Salads And Wraps

Name: Diced Gourmet Salads And Wraps
Address: 1377 Kildaire Farm Rd, Wake County, NC

1377 Kildaire Farm Rd

Last inspected Jun 17, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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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

Jun 17, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

majorCode 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) observed interior of dressing bottles with slight herb debris inside. Manager informed EC that the bottles were placed on the side inside dish rack with intentions of additional soaking and scrubbing. CDI by education and placing bottles in basin to soak.

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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - observed precooked chicken that was chopped in house in the preparation unit above 41F. Allow food itesm to cool to 41 prior to placing in prep unit. .

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Observed pitcher with duct tape on bottom ensure all equipment is in goo drepiar free of open seams cracks or abrasions that limit the effectiveness of cleaning. CDI by discarding

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 9, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(2) and (B) Hot and Cold HoldingFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B) Hot and Cold Holding; Priority; A container of grain blend in the reach-in cooler was measured at 48F. The grain blend is not cooked on-site and manager states it was not held out for prep or refilling. All other items in this cooler measured at 41F or below. CDI-Manager discarded the grain blend.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage; Core; To-go style plastic containers were stored in bulk containers of brown rice; sugar; and quinoa to be used as scoops. Scoops stored in food must be equipped with handles that are held out of the 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

notedCode 4-602.13 Nonfood Contact SurfacesCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces; Core; Fan guards in the reach-in cooler have accumulation of residue. Clean fan guards frequently to prevent accumulation of any debris.

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 9, 2025 · Original Source

1 - Inspection

Dec 17, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Lettuce was stored under a dripping condenser in the walk in cooler. Food shall be stored so it can't be contaminated by splash; dust; or other contamination. CDI-Exposed lettuce was voluntarily discarded. Other lettuce was moved away from drip. Unit will be serviced.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (Core)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 (Core); The condenser in the walk in cooler is dripping. Equipment must be in good repair. Have this unit serviced.

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 17, 2024 · Original Source

1 - Inspection

May 20, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Both quaternary ammonia and chlorine test strips were expired. A reliable method of testing sanitizer concentration shall be available. EC will return 5/30/24 to ensure new test strips are 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, May 20, 2024 · Original Source

1 - Inspection

Jan 30, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Two purple cutting boards hanging near three compartment sink with heavy scored and staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace purple cutting boards.; 4-201.11; Core; Shelf in front make line cooler bottom peeling the coating. Food stored in this area is covered and protected but the peeling is severe and may result in food being contaminated if food was stored uncovered in this area. Equipment and utensils shall be designed and constructed to be durable and retain their characteristic qualities. Replace peeling shelf.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Shelving in reach-in cooler with dressings has some food debris and dressing along the shelves; sides of reach-in cooler and the dish rack soiled with residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Employee began cleaning reach-in cooler shelves during 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Dust accumulation on ceiling in back area near vents. Walls near prep area have some splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.

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, Jan 30, 2024 · Original Source