Restaurant · Wake County, NC

Farmside Kitchen

Name: Farmside Kitchen
Address: 316 Colonades Way, Wake County, NC

316 Colonades Way

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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Score 99

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

The full inspection history

5 inspections

1 - Inspection

Jul 16, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot Holding (P) Chicken Thigh 119F recently cooked and stored in steam table for to-go orders and chicken 117F stored in the Alto-Shaam is not maintained at 135F as required. After cutting the chicken; chicken shall be maintained at 135F and hotter. Lid and adding some moisture to the pan may help. We also discussed the option of using the rule Time as a Public Health Control that allows freshly cooked chicken to be labeled and held for 4 hours; then discarded. Today manager will monitor food temperature and make adjustments to retain heat after cooking to 165F and cutting; until served; so that chicken held in the steam table and Alto-Shaam are maintained at 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 3-305.11 Food Storage-Preventing Contamination from the Premises - Chopped Kale stored in the open front refrigerator facing customers is under a shelf with accumulated drops of moisture. Food shall be protected from contamination by storing the food: (1) In a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage-Preventing Contamination from the Premises - Chopped Kale stored in the open front refrigerator facing customers is under a shelf with accumulated drops of moisture. Food shall be protected from contamination by storing the food: (1) In a clean; dry location; (2) Where it is not exposed to splash; drip; or other contamination. Keep surfaces above the uncovered ready-to-eat produce clean and sanitized. Since the shelf appears to be sloped to the left and only wet above the chopped kale; in one area; recommend not storing food in the area subject to drip. Shelf will be sanitized frequently and kale was moved out of this area; to a dry space.

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

Official record from Wake County Environmental Services, Jul 16, 2026 · Original Source

1 - Inspection

Mar 11, 2026

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11 (A) Two partially consumed bottled waters are stored inside the ice machine. Protect ice from contamination. Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Two partially consumed bottled waters are stored inside the ice machine. Protect ice from contamination. 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. Bottled water employee beverages were discarded. Ice was removed from the ice machine and unit cleaned. This ice machine serves the line; and is not served to customers. . . Inside the walk-in cooler; employee food is stored on the top shelf. We discussed designating a labeled space on a bottom shelf (such as storing employee food in a large labeled pan).

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

5-205.11 Handwashing Sink - Only Cold water is supplied to the handwashing sinks. Provide water at 100 degrees F for handwashing. Manager states plumber has been consulted multiple times about the need for warm water.

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 cooking time & temperatures

Inspector’s notes

3-401.11 Raw Animal Foods - Cooking (P) Chicken cooked to 163 degrees F. Three pieces of chicken checked immediately following removal from the flattop grill are less than 165 degrees F. Chicken is cooked from raw; diced/chopped pieces. No lid or cover is used; only contact with the flattop grill. Employee is not using a thermometer to verify safe temperature. Use a thermometer to verify each batch of chicken is safely cooked to 165F. Manager obtained a digital thermometer and chicken was added back to the grill for continued cooking.

In plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced cherry tomatoes are 44 degrees F on the serving line. Maintain tomatoes at 41F and colder. Tomatoes were taken to the walk in cooler to cool and fresh pan of tomatoes brought to the serving line from the small under-counter refrigerator are 41F.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 11, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Handwashing Sink - Only Cold water is supplied to the handwashing sinks. Water is 63 degrees F at the handwashing sinks. Provide water at 100 degrees F for handwashing.

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 Equipment Food-Contact Surfaces - Frequency (P) Ice Machine has visible microbial growth. Regular and effective cleaning of the ice machine is needed. Today we discussed the cleaning that needs to be regularly implemented.

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) Fluorescent Yellow solution is held in an unlabeled spray bottle. Label spray bottles with the common name of the contents. Spray bottle labeling was requested 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

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Wet Wiping Cloth is held in the shelf below the serving line with cups. Hold in-use wiping cloths in properly concentrated sanitizer between uses. There is an empty towel bucket on the opposite side.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Blue Cutting Board is discolored and fuzzy. Intense scrubbing to remove the fuzzy surface is needed. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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 16, 2025 · Original Source

1 - Inspection

Aug 25, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16(A)(1) Chicken Nuggets held in the pan that drops into the counter are 100 degrees F. The setting on the unit is 4 versus the normal setting of 6. Maintain TCS foods in hot holding at 135F or above. -P Manager discarded the chicken nuggetsFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Chicken Nuggets held in the pan that drops into the counter are 100 degrees F. The setting on the unit is 4 versus the normal setting of 6. Maintain TCS foods in hot holding at 135F or above. -P Manager discarded the chicken nuggets; increased the heat setting on the holding unit to the higher setting and heated fresh chicken nuggets to 171F.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Aug 25, 2025 · Original Source

1 - Inspection

Apr 3, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; New facility does not yet have written procedures for vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. Emailed several copies of procedures in English and Spanish. No points deducted.

In plain English

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

More about other finding

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Using a Handwashing Sink - Operation and Maintenance; Handsink next to three compartment sink blocked with tray of dirty dishes. Handwashing sinks shall be accessible at all times for employee use. Dishes moved during inspection. Consider a rolling cart designated for dirty dishes or other place to store soiled dishes when three compartment drainboard is full.

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

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

Inspector’s notes

4-903.11 (A); (B); and (D); Core; Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Several metal containers stacked on clean dish shelf with water nested in-between the containers. Arrange clean dishes in a manner that allows for air-drying. Moved dishes to shelf and stacked in a pyramid to allow for air drying. Employees educated and dishes re-arranged during inspection.