Restaurant · Wake County, NC

Famous Toastery

Name: Famous Toastery
Address: 612 Lakestone Commons Ave, Wake County, NC

612 Lakestone Commons Ave

Last inspected Feb 3, 2026 · View Map ↗ · Compare ↗

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Score 99

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

The full inspection history

2 inspections

1 - Inspection

Feb 3, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B);Core; Two sanitizer buckets with weak or 0ppm quaternary sanitizer solution. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quaternary sanitizer shall be 200-400ppm. Sanitizer checked at sink and at 200ppm. Buckets are filled using tube from sink individually. EC recommended to fill sink with sanitizer and dip all buckets into sink to ensure all at correct concentration. Buckets replaced during 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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14;Core; Warewashing Equipment; Cleaning Frequency; Outside of dish machine soiled with residue buildup. Drainboards with some food debris. Warewashing equipment; sink basins; drainboards and other equipment used for washing and rinsing equipment and utensils shall be cleaned at a frequency necessary to prevent recontamination; and at least every 24 hours if used. Clean these areas more frequency. Employee cleaned these areas during 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

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Walk-in cooler shelving; handle on reach-in freezer; and side of ice machine soiled with food debris and residue splatter. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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, Feb 3, 2026 · Original Source

1 - Inspection

Jul 16, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.15 Cooling MethodsFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods; Priority Foundation; Hard boiled eggs made in-house and sliced tomatoes and other prepared TCS items were prepared and placed into salad station cooler. Items in this cooler ranged from 44-58F. Ambient air of cooler at 34F; but items warm due to prepared items being placed into the cooler. Foods shall be cooled from 70F to 41F in 4 hours; using appropriate cooling methods. Placing the food into rapid cooling equipment such as walk-in cooler or freezer; loosely covered or uncovered if protected from overhead contamination; thin shallow portions; stirring food products; and adding ice as an ingredient; for example; using ice to rapid cool hard boiled eggs after cooking. Items placed in this cooler may cool; but not rapidly if multiple items cooling in the cooler. Recommended using ice and walk-in cooler to rapid cool prepared items before placing into this cooler. Ice added to eggs; cut fruit and pasta salad (ice in portion bag) during inspection.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core;(C ) Several containers of utensils including tongs; metal spoon; and waffle tongs in water at 80-96F. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Utensils removed from the containers and hot water added from coffee machine. Ensure water is 135F or higher. Recommend using an empty space in front part of steam table to keep hot water and hold these 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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No test strips available for veggie wash solution. NO produce being washed at time of inspection; and general manager not onsite. Manager stated general manager knows where test strips are located. Sanitizer strips for dish machine and three compartment sink avaliable during inspection. Provide a test kit that accurately measures sanitizer concentrations. Recommend to only wash produce with water until test strips can be used to confirm vegetable wash solution concentration.

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 16, 2025 · Original Source

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