Restaurant · Wake County, NC

Doc B's

Name: Doc B's
Address: 25 Fenton Main St, Wake County, NC

25 Fenton Main St

Last inspected May 13, 2026 · View Map ↗ · Compare ↗

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Score 97

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

May 13, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Observed employee drink stored above preparation area in an open can. Employees shall eat; drink in a designated area. Drink shall be in a cup with lid and straw. CDI by discarding employee drink.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf - Handsink on right side of cook line between island cook area did not have paper towels in dispenser. All hand sinks shall be supplied with an approved drying method.

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 hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes at 120-127F in steam well. TCS food items shall be maintained/hot held at 135F or above. Temperature for mash potatoes was increased to acheieve 135F.

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 —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Observed ribs and meatball in walk in cooler that did not bare a date to indicated the time of preparation. CDI by date marking food items. Kitchen manager was knowledgeable of the date of preparation.

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 —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in multiple units that were not washed and had stickers removed.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, May 13, 2026 · Original Source

1 - Inspection

Feb 6, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority foundation; No bodily fluid cleanup procedures could be located during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions food employee must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. CDI - REHS provided printout of procedures for establishment to follow; PIC also ordered a bodily fluid cleanup kit with instructions.

In plain English

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

More about other finding

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Several handwashing sinks were missing signs throughout the kitchen area. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. CDI - REHS provided extra signage for PIC to post at handwashing sinks.

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); Priority; Several TCS foods in the assemble prep cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F that were not recently prepared; other foods moved into freezer for rapid cooling. Repeat.

In plain English

More about food kept at an unsafe temperature

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); Priority foundation; Establishment is practicing time holding with a few foods but does not have any written procedures. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with the NC Food Code. CDI - Emailed outline for time holding to PIC to fill and have available for future reference. 3-501.19(B)(3); Priority foundation; The cooked garlic was indicated to be on time holding by PIC but did not have a time label. 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. CDI - PIC voluntarily discarded cooked garlic.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority foundation; Observed cooling crispy potatoes placed into the fryer prep cooler before it completed its cooling process; greatly slowing the cooling rate. Cooling shall be accomplished in accordance with the time and temperature criteria specified in the NC Food Code by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods. CDI - Cooling potatoes were moved into the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 6, 2026 · Original Source

1 - Inspection

Apr 3, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Tomatoes were holding 55F in the prep cooler. Tomatoes were stacked over fill line in the container; stacked inside another pan; and were above the fill line in the cooler. TCS foods must be stored at 41F or below. CDI-Tomatoes were moved to WIC to rapidly chill.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.14Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.14; Core; Flour; rice; and other bulk dry goods had plastic bowls in use for scooping these items out of the bulk container. Unpackaged food shall be protected from contamination during preparation. CDI-Scoops with handles were provided for bulk foods.

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 3-304.14(B) (Core) Sanitizer buckets holding wet wiping cloths had no measureable sanitizer solution. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Sanitizer dispenser was replacedCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) (Core) Sanitizer buckets holding wet wiping cloths had no measureable sanitizer solution. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Sanitizer dispenser was replaced; and quat sanitizer of 200 ppm was refilled in all buckets.

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 3, 2025 · Original Source