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Restaurant · Wake County, NC

Fairfield Inn Suties Raleigh Cary

1120 Ledsome Ln

Last inspected Jan 24, 2025 · View Map ↗ · Compare ↗

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Score 99.5

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

The full inspection history

2 inspections

1 - Inspection

Jan 24, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

majorCode 4-302.13 (B) Priority FoundationCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 (B) Priority Foundation; Facility does not have a max/min thermometer that can measure the final rinse temperature at the utensil level in the high temperature dish machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Google search for the type of thermometer required: https://www.google.com/search?q=non+reversing+max+register+thermometer+for+dishwasher&sca_esv=63657ae716cdf89c&rlz=1C1GCEA_enUS990US990&sxsrf=AHTn8zqBhDwwYOLFLgdsEU3hsrAnoTJ6MQ%3A1737728374324&ei=dqGTZ96tE-qliLMP39-qgAo&ved=0ahUKEwjewN7Txo6LAxXqEmIAHd-vCqAQ4dUDCBA&uact=5&oq=non+reversing+max+register+thermometer+for+dishwasher&gs_lp=Egxnd3Mtd2l6LXNlcnAiNW5vbiByZXZlcnNpbmcgbWF4IHJlZ2lzdGVyIHRoZXJtb21ldGVyIGZvciBkaXNod2FzaGVyMgUQIRigATIFECEYoAEyBRAhGKABMgUQIRigATIFECEYoAFI9jpQwwRYvTVwBXgBkAEAmAHPAaAB-xaqAQYwLjE3LjK4AQPIAQD4AQGYAhigArYYwgIKEAAYsAMY1gQYR8ICBRAhGJ8FwgIFECEYqwLCAgcQIRigARgKmAMAiAYBkAYIkgcGNS4xNy4yoAfqbg&sclient=gws-wiz-serp 4-302.14 Sanitizing Solutions; Testing Devices (Pf); The facility's test strips for quaternary ammonium sanitizer expired March 2024. An accurate method of measuring sanitizer concentration must be available at all times. Please purchase new test strips for quaternary ammonium.

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 24, 2025 · Original Source

1 - Inspection

Jan 8, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 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; Bags of pre-cooked scrambled eggs in the refrigerator have hot bags of eggs stored directly on top and are not maintained at 41F as required. If the only single door refrigerator is used for cooling heated food; food temperature of refrigerated food shall be monitored to assure temperature does not rise above 41 degrees F. Hot food shall not be stored directly on top of food requiring refrigeration. Bags of heated egg were removed from the top of the unheated egg bags.

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
majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Four hot bags of scrambled eggs are stacked inside the single door refrigerator on top of unheated bags of eggs. Rapid Cooling Methods are needed. Do not stack food that is cooling. Air flow is needed. Eggs removed and spaced inside the refrigerator. . . Single heated wrapped bags of breakfast sandwiches are grouped inside a plastic pan in the lower portion of the single door refrigerator. Rapid cooling methods are needed for heated sandwiches. Hot sandwiches were removed from the plastic pan and spread out on ventilated shelf in the upper portion of the refrigerator.; 4-301.11; Priority Foundation; There is not enough refrigeration. There is only one single door refrigerator and it used to store several boxes of muffins (labeled keep frozen and colder). Hot Bags of Scrambled Eggs are stacked on top of other unheated bags of eggs. There is not enough refrigerated space for cooling packages of eggs and heated breakfast sandwiches and storage of boxes of muffins. Additional refrigerated storage space is needed. There used to be three-doors of cold storage and there is only 2 single door units currently. Additional shelf could be added to provide storage for food that is cooling. Additional refrigerator is needed if heated food is being cooled as observed today.

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
minorCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Shelf above the food preparation sink with the produce wash has antiseptic spray; celebratory headband and cleaning tablets stored on it. Organize items on this shelf as appropriate for a food preparation area and store employee items in separate location. Antiseptic spray; happy new year headgear and cleaning tablets were removed today.

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 8, 2024 · Original Source

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