Restaurant · Wake County, NC

Duke Raleigh Hospital Cafeteria

Name: Duke Raleigh Hospital Cafeteria
Address: 3400 Wake Forest Rd, Wake County, NC

3400 Wake Forest Rd

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jul 22, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed soda machine nozzles with black stain accumulation. Discussed the cleaning schedule in this area 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 3-501.18 Ready-To-Eat TCS FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat TCS Food; Disposition (P) A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. - Observed sliced ham with incorrect date marking; given a 9-day shelf life; the ham was repacked yesterday. Corrected during inspection (CDI): the corrected date mark with a 7-day shelf life was provided. Only 1 item had a mislabel date mark; overall; with the corrected date-marking system in place; no point at this time.

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 3-501.13(E) Thawing REDUCED OXYGEN PACKAGED (ROP) FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this sectionFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13(E) Thawing REDUCED OXYGEN PACKAGED (ROP) FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in (B) of this section. - Observed raw tuna in ROP thawing without removing it from the reduced-oxygen environment. CDI - The tuna package was cut to reintroduce oxygen to the package.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under(1) In a self-draining position that allows air drying - Observed wetness on stacks of clean pans. Discussed the matter with PIC. First observation: no point at this time.

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 4-601.11(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

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. - The reach-in cooler at the salad bar: Observed with black stain accumulation. - Observed rust on the standing cooler shelf (grill area) - Observed old stickers on the back side of the clean pans. Discussed equipment cleaning schedule with 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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed the drain line of the soda machine ice bin with a drain line under the drain flood rim. CDI - The air gap was created.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-101.11/6-201.11 6-101.11 Surface Characteristics. Materials for indoor floorCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11 6-101.11 Surface Characteristics. Materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be:(1) Smooth; durable; and easily cleanable for areas where food establishment operations are conducted;(3) Nonabsorbent for areas subject to moisture such as food preparation areas; walk-in refrigerators; warewashing areas; toilet rooms - Observed employee restroom ceiling tiles made of absorbent material. Discussed the matter with 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, Jul 22, 2026 · Original Source

1 - Inspection

Mar 19, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

9 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 (P) (A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Cafe salad bar area: Ranch dressing (45 F within 3 hours; dairy- TCS) on the service line with temperature above 41 F. Corrected during inspection (CDI) -the ranch dressing involved was removed from public service.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; The day TCS food opens counts as day 1; and it must be consumed within 7 days. - Produce walk-in cooler: commercially prepared ranch dressing (within 2 days); open and stored longer than 24 hours without a date mark. CDI - the ranch dressing date mark to reflect the open date.

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

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (P) (Pf) (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 - Cafe: observed TPHC log for salad bar with no discard time log (within 3 hours). CDI - salad bar discard time posted. First observation no point at this time.

In plain English

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

More about other finding

notedCode 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Cafe service: 1 food employee with wristband jewelry. Educational provided.

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 4-903.12 Prohibitions (C). Single-service and single-use articles may not be stored:(1) In locker roomsEquipment and utensils

Official wording

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

Inspector’s notes

4-903.12 Prohibitions (C). Single-service and single-use articles may not be stored:(1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. - Kitchen storage under hotwell: observed single-use article (with protected sleeves) stored under unshielded pipeline. Discussed the matter with 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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.15 Can Openers (C). Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. - Observed can opener with piercing parts of can opener without readily removable parts for cleaning and replacement. Discussed the matter with 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 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

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 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed raw protein prep sink drain pipe below the drain flood rim. AlsoWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed raw protein prep sink drain pipe below the drain flood rim. Also; the blast chiller drain line under the drain flood rim. CDI - the air gap was created at the prep sink drain pipe and blast chiller drain tube.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-101.11/6-201.11 6-101.11 Surface Characteristics. Materials for indoor floorCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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 19, 2026 · Original Source

1 - Inspection

Sep 23, 2025

Score 95

Official score: 95 · Understand this area’s scale

10 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; At service line; one handwashing sink out of paper towels. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels added during inspection.

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; Soda machine nozzles at the self-serve drink machines observed with residue accumulation. Pink residue accumulation around the water dispenser chute at water machine. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. CDI- nozzles were removed and cleaned immediately. [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 3-501.16(A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: Hard boiled eggs in top section of prep unit in main kitchen overstaked high in pan; with top portion holding too warm; measured at 46F in top portion; and 40F for portions down lower in the metal pan. At middle salad bar service line; watermelon not listed on TPHC tracking page; measured at 43F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend for at the salad island; have a preprinted list of items that will be held on time; to make TPHC tracking easier. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on one bucket of soapy water. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. 7-201.11; Priority; Buckets of Sanitizer and soapy water Stored up on prep table above food prep sink (sink not in active use). POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Sanitizer and soapy water buckets moved to handwashing sink area during inspection; making sure to not block access to hand soap.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on a few squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; One food handler in main kitchen observed working with food without wearing a hat or hair net. 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. CDI- PIC instructed employee; hair net added. 2-303.11; Core; Food employee in service line area observed wearing large watch while working with food. 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. CDI- PIC directed employee to remove watch and rewash 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

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in one bucket of sanitizer at the service line; measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Sanitizer remade and tested to verify correct concentration reached.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Residue accumulation on the clean dish storage racks; and speed racks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Main kitchen handwashing sink is leaking underneath when in use. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. CDI- Repairman called and arrived right away.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; Large heat lamp unit stored up on service line back counter; no longer needed/used. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove the surplus item. 6-501.16; Core; Mop not hung to dry; sitting in emptied mop bucket next to service sink; with no mop rack available. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Recommend adding mop rack at the service sink to allow for proper hanging of mops.

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 23, 2025 · Original Source

1 - Inspection

Mar 12, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (E )(4) Two of the soda nozzles at the drink machine were heavily soiled and in need of cleaning. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. CDI- nozzles were removed and cleaned immediately.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Cooked burgers were hot holding less than 135F (see temperature chart)...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product or approved time as a public health control procedure can be used...CDI by reheating burgers to 155F.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; [Repeat] Sushi rolls in the grab-n-go cooler were holding at 47F. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by removing sushi rolls to rapidly cool in the blast chiller.

In plain English

More about food kept at an unsafe temperature

notedCode 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; [Repeat] Soiled shelving observed in one of the walk-in coolers and shelving in the dry storage area (downstairs). Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 12, 2025 · Original Source

1 - Inspection

May 21, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; [Repeat] Curry Cauliflower and corn mixture stored in the reach-in cooler near the sushi station was holding between 45-47F. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating or discarding foods at end of lunch period.

In plain English

More about food kept at an unsafe temperature

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; [Repeat] Soiled shelving in the beverage walk-in cooler and shelving in the upstairs freezer/cooler observed. Inside the bottom lowboy cooler drawers are in need of cleaning. Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 21, 2024 · Original Source

1 - Inspection

Jan 31, 2024

Score 94

Official score: 94 · Understand this area’s scale

10 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core - Tempered water at a few handsinks in main kitchen did not exceed 92F...Hot/tempered water at handsinks shall be at least 100F...Increase hot/tempered water to sinks as required.

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

4-703.11; Priority - Hot water sanitizing rinse in dishwasher was less than 160F at the dish rack; with maximum registering thermometer reading 155F; 168F; 157F and 156F during four complete cycles....Hot water sanitizing rinse shall reach a minimum utensil surface temperature of at least 160F...CDI by setting up chemical sanitizing sink at 3-comp sink before end of inspection. NOTE: All dishes; utensils and equipment can be washed and rinsed through dish machine but must be sanitized manually using quaternary ammonium sanitizer at 3-comp sink (immersed for at least one minute) until hot water sanitizing rinse is working properly in dish machine.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Several hot TCS* foods were hot holding less than 135F (see temperature chart)...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product or approved time as a public health control procedure can be used...CDI by discarding foods at end of lunch period.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire food OR approved time as a public health control procedure can be used...CDI by properly refrigerating or discarding foods at end of lunch period.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Core - In refrigerator; intact vacuum packages of raw tuna were stored frozen and tuna had not been removed from packages...Reduced oxygen packaged (ROP) fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration...When ROP fish is taken out of freezer to thaw in refrigerator; remove fish from package or at least cut a slit in the packaging to introduce air.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - A few small containers of spices and dry foods were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core - Many clean food containers were stacked while wet; and some clean containers were stored on paper that was soiled or had been wet from water. Some clean food containers/dishes were stored with food contact sides up...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted on clean surfaces...Separate wet containers and completely air dry them before stacking; inverting them on clean; nonabsorbent surfaces.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Interior sanitizing sink of 3-comp sink was soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink compartments.

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 - Observed soiled interiors/exteriors of refrigerators and freezers; door gaskets; vent openings and condenser coils underneath; equipment handles and legs; removable overlays on shelves; cabinets under sinks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 - Observed soiled flooring under some equipment; around legs and under sink/dishwashing areas. A few walls were soiled behind dishwashing/spraying areas. Dish machine exteriors and interiors of vent hood above machine were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.

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 31, 2024 · Original Source

1 - Inspection

Oct 20, 2023

Score 93

Official score: 93 · Understand this area’s scale

9 recorded violations

majorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core - Tempered water at a few handsinks in main kitchen did not exceed 92F...Hot/tempered water at handsinks shall be at least 100F...Increase hot/tempered water to sinks as required.; 6-301.12; Priority Foundation - No paper towels were available at one handsink in top kitchen...Paper towels or other approved hand drying device shall be provided at each handsink...CDI by providing paper towels at handsink.; 6-301.11; Priority Foundation - Soap at one top kitchen handsink was not dispensing and therefore not available...Soap shall be provided at each handsink or group of adjacent handsinks...CDI by fixing soap dispenser.

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

4-703.11; Priority - Hot water sanitizing rinse in dishwasher was less than 160F at the dish rack (maximum registering thermometer first read 158F during one cycle and then 151F during the following cycle)...Hot water sanitizing rinse shall reach a minimum utensil surface temperature of at least 160F...CDI by setting up chemical sanitizing sinks at 3-comp sink before end of inspection. NOTE: All dishes; utensils and equipment can be washed and rinsed through dish machine but must be sanitized manually using quaternary ammonium sanitizer at 3-comp sink until hot water sanitizing rinse is working properly in dish machine.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (especially at salad bar)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire food OR approved time as a public health control procedure can be used...CDI by properly refrigerating or discarding foods at end of lunch period.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - In top kitchen; spray bottle with blue liquid was not labeled with name of contents; and another bottle with clear liquid was labeled as glass cleaner. In both kitchens; Several red buckets of sanitizer and a few green buckets with soapy water were not labeled (labels had worn off)...Working containers of cleaners and sanitizers taken from bulk supplies shall have common names of materials inside...CDI by labeling buckets/spray bottle and discarding clear liquid in other bottle.

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

majorCode 4-502.11(B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11(B); Priority Foundation - One dial top metal stemmed food thermometer read 25F when calibrated in ice-water...Food thermometers shall be properly calibrated to ensure their accuracy...CDI by calibrating thermometer.

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 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) and (C); Core - A few container lids and tongs were burned or cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.

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 - Observed soiled knife holder in top kitchen grill area; solid metal and wire shelving (including undersides); removable overlays on shelves; equipment doors; vent openings; cabinets below sinks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 - Observed soiled baseboards and flooring under equipment/cabinets...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.

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, Oct 20, 2023 · Original Source