Restaurant · Wake County, NC

Diced Gourmet Salads Wraps #2

Name: Diced Gourmet Salads Wraps #2
Address: 1028 Oberlin Rd, Wake County, NC

1028 Oberlin Rd

Last inspected Aug 18, 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

6 inspections

1 - Inspection

Aug 18, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf -Observation: handwashing sink had a trash bin blocking the access in back area. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed trash to allow food employees to access handwashing sink.

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 received at proper temperature

Inspector’s notes

3-202.11(A) - TCS FOOD shall be received at 41F or below. P -Observation: all TCS food delivered today was received above 41F. Chicken Container (1) at 53F; chicken container (2) at 54F; and chicken container (3) at 55F. Steak container at 59F; cooked mushrooms at 54F; cooked broccoli at 49F. -Corrected During Inspection (CDI): all food items were voluntarily discarded.

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 4-501.114 Maintain sanitizer at correct concentration when being used to sanitize. P -Observation: food employees were using QUAT sanitizer in bucket to sanitize utensils (salad dicer). One (1) bucket sanitizer had concentration lower than 150ppm and another bucket sanitizer was reading 0ppm. Make sure to keep sanitizer at the concentration required by manufacturer when used to sanitize utensils. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily replaced bucket sanitizer with 150ppm concentration. 4-602.11(C)-(D) Equipment food-contact surfaces and utensils - Frequency - P If used with TCS foodCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentration when being used to sanitize. P -Observation: food employees were using QUAT sanitizer in bucket to sanitize utensils (salad dicer). One (1) bucket sanitizer had concentration lower than 150ppm and another bucket sanitizer was reading 0ppm. Make sure to keep sanitizer at the concentration required by manufacturer when used to sanitize utensils. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily replaced bucket sanitizer with 150ppm concentration. 4-602.11(C)-(D) Equipment food-contact surfaces and utensils - Frequency - P If used with TCS food; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours or according to the following chart. -Observation: salad dicer is being kept in ambient air for more than 4 hours and it’s only being sanitized in bucket sanitizer as mentioned in the violation 4-501.114. Dicer shall be used for only 4h and then washed; rinsed and sanitized. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily replaced dicers for clean and agreed to keep for 4h.

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 —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit 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. -Observation: several coolers had ambient air located in the coldest part of the cooler. Make sure to keep ambient air near the door in the warmest part of the cooler. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

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 employee was wearing smartwatch while preparing food for customers. -Environmental Health Specialist (EHS) discussed the matter with 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 4-402.11 Fixed EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: caulk in handwashing sink in the back and part of the 3 comp sink caulk is breaking; cracking and coming out of the wall. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with 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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice dispenser had growing pink slime in soda machine. Around soda nozzles were observed accumulation as well. Make sure to clean those areas as often as needed to avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with 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

minorCode —Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17 Provide a covered waste bin in female restrooms. -Observation: unisex restroom didn’t have covered trash bin. -Environmental Health Specialist (EHS) discussed the matter with 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, Aug 18, 2026 · Original Source

1 - Inspection

Jan 14, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-201.11(A)Food source and labeling

Official wording

Food obtained from approved source

Inspector’s notes

3-201.11(A); Priority; Sous vide chicken from permitted commissary - DICED at 312 N Main St Holly Springs; is being delivered to this site without a prior HACCP approval. There is no written regulatory approval from Wake County for sous vide chicken at the commissary in Holly Springs. At the previous inspection; it was understood that the chicken was grilled and fully cooked to 165F; chilled to 41F and delivered at temp to this location. There is no cooking equipment at this location and this process is not being performed here. Use food from approved sources only. CDI- the chicken was voluntarily discarded. EHS; PIC and the Department will discuss sous vide process and implementation of HACCP plan if required.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; All TCS foods were under 41F with exception of grain mix that was recently placed on cold bar at lunch time (mix was at 45F). CDI- Grain mix was voluntarily discarded and replaced with product at 41F. Repeat; Half points; improvement noted on temps from previous inspections.

In plain English

More about food kept at an unsafe temperature

notedCode 3-603.11 (A)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (A); Priority foundation; Steak should be fully cooked per co-owner Brandon Christy; but there were portions of the steak today that were visually red and looked undercooked. EHS could not determine today if the steak was undercooked as this process occours at the DICED in holly spings (noted above). If steak is provided undercooked; the establishment shall provide a consumer advisory on the menu for animal foods that are served raw or under-cooked. Consumer advisory must include disclosure and reminder. CDI- Mr. Christy provided correct cook temp for the steak.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jan 14, 2026 · Original Source

1 - Inspection

Sep 16, 2025

Score 94

Official score: 94 · Understand this area’s scale

9 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Quaternary sanitizer being used to sanitize at the three compartment sink was tested at 0 ppm. Issue may be present with the dispenser line/mechanism. Maintain sanitizer at correct concentrations when being used to sanitize. EHS was able to demonstrate how to make chlorine sanitizer for which the PIC had test strips. Use this as a back up method until repaired. EHS will verify sanitizer is dispensing properly by 9/19/25. Text EHS Anna Walls at (919)723-7211 when repaired.

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 3-501.14(B)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(B); Priority; Cut lettuce cooling at open make table. Lettuce was 50F at 1:11pm and then 47F at 1:46pm; giving a cooling rate of .08F/min. There was not a start temperature so EHS/PIC assumed start temp of 70F. PIC stated the cut lettuce was washed/cut at 10:00am. Lettuce was then required to cool to 41F by 2pm. Cooling rate was not rapid enough to get down to 41F within the 4 hour time frame. Cooling rate would need to be .12F/min if starting prep from ambient temp. Quickly cool TCS foods that are prepared from room temperature ingredients and must be to 41F within 4 hours. CDI- PIC voluntarily discarded the lettuce at the make table line. EHS provided education on cooling (see violation #33; methods).

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed kale; corn mix; and black beans above 41F on make line (see temp chart). Potential issue noted with cooler (see #47). Maintain TCS foods in cold holding at 41F or less. CDI- Items were placed on line recently; a couple of hours prior; and were allowed to be returned to the walk in cooler to cool down to 41F. Repeat violation. Temperature logs are highly suggested for all coolers twice a day to prevent cold holding issue before they begin. Additionally; it is highly recommended to cover the open top coolers when not in use and purchase cold rail separators that prevent cold air from escaping between containers.

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; Observed all ranch dressings and blue cheese dressing made with cooked/cooled egg yolks.These dressings; which were prepared on 9/8/25; were being held past a 7 day date hold. No time on the stickers to indicate the full 7 days; so count day 1 as 9/8; therefore; the dressings should be discarded on 9/15. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. Educate staff on expiration dates for these dressings. CDI-PIC voluntarily discarded the dressings.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Do not store chemicals directly beside the prep cooler lids that cover the make line. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- PIC moved the chemicals during inspection.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cut lettuce; cut and washed at 10:00am; was cooling at the top of the make line table that is maintained open. Lettuce tightly covered and stacked in the walk in cooler cooling. Lettuce was not cooling properly. CDI- PIC voluntarily discarded the lettuce in the top make prep table. For the lettuce in the walk in cooler; the lids were taken off and unstacked so it could cool down to 41F within the remaining time to prevent discarding. Use ice water rinse; the walk in cooler uncovered and small portions; etc to properly cool. Cooling shall be accomplished by placing food into shallow pans; separating into smaller portions; using rapid cooling equipment or other effective methods.

In plain English

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; When tested; the wiping cloth bucket tested at 0 ppm of quat. In use wiping cloths must be stored in appropriate strength sanitizer between use. EHS showed the PIC how to make sanitizer manually as it was not working at the three compartment sink. 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 4-901.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A); Core; Do not air dry equipment and utensils on wiping cloths. Air dry equipment and utensils after cleaning and sanitizing.

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; Have the prep cooler that holds toppings such as the corn; black beans; cilantro; etc. serviced to ensure that it is properly operating. Today the ambient temperature was measuring 44F. TCS items in this cooler (cooked mushrooms; cooked brocolli; black beans and corn) should temporarily be kept on time for 4 hours until repaired. Do not hold any TCS foods underneath in this cooler until repaired. Maintain equipment 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, Sep 16, 2025 · Original Source

1 - Inspection

Sep 6, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode Observation: Cutting boardsCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Cutting boards; in use utensils are not being washed; rinsed and sanitized at a minimum frequency of every (4) four hours. CDI: Utensils sitting out at room temperature in contact with TCS foods were removed for wash; rinse and sanitize as a corrective action. 4-602.11; Surfaces of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. 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

criticalCode Observation: TC (temperature control safety) food products: Cut leafy greens (kale/romaine)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TC (temperature control safety) food products: Cut leafy greens (kale/romaine); roast broccoli observed holding above 41F on the make line refrigerators. CDI: Product was moved and refrigerators were turned down. Cut leafy greens observed at 41F after 20 minutes. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

More about food kept at an unsafe temperature

minorCode Observation: Staff performing food production tasks are not wearing hair coverings during tasks. Ensure that all staff are wearing hair covering/restraints during food production tasks. 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff performing food production tasks are not wearing hair coverings during tasks. Ensure that all staff are wearing hair covering/restraints during food production tasks. 2-402.11; Core; 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.

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: When tested the wiping cloth buckets tested at 0 ppm. Other wiping cloths observed hanging from hooks on the counter. In use clothes must be stored in a sanitizer between use. CDI: Operator refreshed sanitizer buckets and placed wiping clothes that were hanging on countertop into sanitizer. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: When tested the wiping cloth buckets tested at 0 ppm. Other wiping cloths observed hanging from hooks on the counter. In use clothes must be stored in a sanitizer between use. CDI: Operator refreshed sanitizer buckets and placed wiping clothes that were hanging on countertop into sanitizer. 3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution

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 Observation: Surfaces of cutting boards observed heavily scored. Ensure that cutting boards are resurfaced and/or replaced to meet smooth and easily cleanable. 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Surfaces of cutting boards observed heavily scored. Ensure that cutting boards are resurfaced and/or replaced to meet smooth and easily cleanable. 4-501.12; Core; 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.

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 6, 2024 · Original Source

1 - Inspection

Apr 18, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode Observation: The chlorine level observed in the low temp chemical dish machine as measured above 500ppm. Discontinue use of machine until sanitizing solution can be maintained at proper levels approved for use not to exceed 200ppm. 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: The chlorine level observed in the low temp chemical dish machine as measured above 500ppm. Discontinue use of machine until sanitizing solution can be maintained at proper levels approved for use not to exceed 200ppm. 7-204.11 ; Priority; Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P CDI: Operator discontinued use of machine and utilized manual dish 3 compartment sink until corrective action can be made.

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 Observation: Knives in contact with food are being stored down in dressing cooler between bin/sidewall in unclean area. Discontinue this practice and store in use knife on clean surface between use. 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Knives in contact with food are being stored down in dressing cooler between bin/sidewall in unclean area. Discontinue this practice and store in use knife on clean surface between use. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section; in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed; such as bins of sugar; flour; or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;

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 gaskets on the 3 door refrigeratorCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gaskets on the 3 door refrigerator; walk in refrigerator are torn. The 2 door prep refrigerator is unable to maintain 41F or below. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: Visible buildup accumulated in basins of warewash sink. Increase frequency of cleaning as noted below. 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: Visible buildup accumulated in basins of warewash sink. Increase frequency of cleaning as noted below. 4-501.14; Core; A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours.

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 18, 2024 · Original Source

1 - Inspection

Dec 20, 2023

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; [repeat] Brown rice in the steam well was holding between 108-130F. TCS foods being held hot shall be maintained at 135F or above. CDI- rice was reheated to 165F.

In plain English

More about food kept at an unsafe temperature

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; [Repeat] A food employee observed handling food without a hair restraint. 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.

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

Official record from Wake County Environmental Services, Dec 20, 2023 · Original Source