Restaurant · Wake County, NC

Fairfield Inn Suites Kitchen

Name: Fairfield Inn Suites Kitchen
Address: 6408 Capital Blvd, Wake County, NC

6408 Capital Blvd

Last inspected Jan 21, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

5 inspections

1 - Inspection

Jan 21, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority - Two open boxes of meat patties had no dates of when they were open (only dates of when they were delivered)...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date open; use by date or both)...CDI by properly dating foods.

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 3-501.19(B)(2)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(2); Priority Foundation - (REPEAT) Cream cheese pats using time as a public health control (TPHC) template and kept on buffet line were returned to refrigerator after breakfast service...All TCS* foods on buffet counter (hot and cold foods) using time as a public health control (TPHC) shall be discarded after 4 hours; according to TPHC procedure. They cannot be returned to temperature control...CDI by voluntarily discarding cream cheese pats.

In plain English

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

More about other finding

notedCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority - Quaternary ammonium (QA) sanitizer in 3rd compartment of 3-comp sink was greater than 400 ppm (too strong)...Sanitizers shall not exceed required concentration limits...CDI by diluting QA sanitizer to proper concentration (150-400 ppm for type of QA sanitizer used).

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 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core - Handles of some dispensing utensils were touching foods in dry food containers on storage shelf...In-use dispensing utensils for food that is not TCS* must be stored with their handles above the top of the food or on clean; dry surface...Store dispensing utensils as stated above.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core - In separate dry storage room; some boxes of disposable cups were stored directly on floor...Single service disposable food/beverage containers/items shall be protected from contamination and stored 6 inches above floor...Elevate boxes of cups 6 inches above floor.

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 - Some interior refrigerator shelving was peeling and rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving. 4-502.11 (A) and (C); Core - Some plastic container lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged lids.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core - One dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Contact solid waste company to have drain plug replaced.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Jan 21, 2026 · Original Source

1 - Inspection

May 14, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority - Yogurt in buffet area mini refrigerator was maintained at 43-45F...Unless actively preparing or properly cooling; cold TCS* foods shall be maintained at 41F or less or approved time as a public health control may be used...CDI by removing yogurt and other TCS* foods in this unit to proper refrigeration.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority - Open container of boiled eggs had date of 5/6 (9 days ago)...Ready-to-eat (RTE) TCS* foods kept more than 7 days (at 41F or less) shall be discarded...CDI by voluntarily discarding eggs. NOTE: This includes opened containers of RTE TCS* foods obtained from commercial source.

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 3-501.19(B)(2)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(2); Priority Foundation - All TCS* foods on buffet counter (hot and cold foods) were using time as a public health control (TPHC) according to completed and posted TPHC forms on kitchen wall; but many foods (such as shredded cheddar cheese; milk in carafes at coffee counter; butter; cream cheese) were not listed on paper time logs to track time when they were removed from temperature control. Also; today no times were written down in log for hot and cold foods listed using TPHC...All TCS* foods using time as a public health control (TPHC) shall be marked with time they were removed from temperature control or time they shall be discarded...CDI by informing PIC of requirement and discarding items at end of breakfast period. NOTE: ALL TCS* foods placed out for service and using time as a public health control MUST be discarded after breakfast service. They cannot be returned to refrigerator (such as butter; cream cheese pats; etc.). If there are foods you want to keep using temperature control; they must be kept at 135F or above or 41F or less at all times during service until served.

In plain English

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

More about other finding

notedCode 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11; Priority - Observed blueberry compote; oatmeal; boiled eggs; grated cheese with lids on their containers but no sneezeguard above them (did not observe hotel guests serving themselves from these containers duringi inspection)...Except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; food guards; or other effective means...CDI by removing items above from buffet counter by end of breakfast period.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); Core - In kitchen; some clean food/beverage containers were stored with food contact sides up and unprotected...Food contact surfaces of clean equipment and utensils shall be protected from contamination...Cover or invert clean equipment/utensils.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core - In buffet area; some disposable knives and bowls were stored with food contact sides uncovered and unprotected. In kitchen; some coffee filters were out of their plastic bags...Single service disposable food/beverage containers/items shall be protected from contamination...Keep plastic knives with handles up/out and bowls covered or inverted on clean surfaces. Keep filters in original plastic bags or in covered container.

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

Official record from Wake County Environmental Services, May 14, 2025 · Original Source

1 - Inspection

Nov 22, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed quaternary ammonium (QA) sanitizer concentration at 0ppm in three compartment sink and sanitizer bottle was not able to be correctly hooked up to dispenser. Quaternary ammonium sanitizer concentration shall be 200-400ppm. CDI-by manually mixing QA sanitizer at appropriate concentration. 4-501.114; Priority; Observed dish machine chlorine sanitizer concentration below 50ppm after running three times. Manager stated kitchen employees do not use dish machine due to not having many dirty dishes and utensils for breakfast and they are mainly washed; rinsed and sanitized at three compartment sink. Chlorine sanitizer concentration shall be 50-200ppm. CDI-Manager contacted repairman to come look at dish machine at the end of 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

notedCode —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B) Observed a few handles of utensils touching foods in dry food containers on storage shelf. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Store utensils as stated above.

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 ) Observed significant ice build up inside mini fridge on breakfast bar. Non food contact surfaces of equipment shall be kept clean of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Observed significant ice build up inside mini fridge on breakfast bar. Non food contact surfaces of equipment shall be kept clean of dust; food residue or debris. Defrost mini fridge to remove ice build-up.

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, Nov 22, 2024 · Original Source

1 - Inspection

Jun 12, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Observed no available paper towels in dispenser at the kitchen handwashing sink. Each handwashing sink shall be provided with individual disposable towels or other hand drying devices. CDI-Paper towels were 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

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

Inspector’s notes

4-903.11(A) and (C); Core; Observed coffee filters uncovered on dry storage shelf. Single service and single use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Cover coffee filters when not in use.

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

Official record from Wake County Environmental Services, Jun 12, 2024 · Original Source

1 - Inspection

Dec 5, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed sanitizer stored above box of coffee filter and coffee bags in kitchen. Poisonous or toxic materials shall be stored by locating in an area that is not above food; equipment; utensils; linens; single service or single use articles. CDI-Sanitizer was relocated 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

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed slightly soiled flooring in kitchen near chemicals and dish machine. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.

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 5, 2023 · Original Source