Restaurant · Wake County, NC

First Citizens Operations Center Cafeteria

Name: First Citizens Operations Center Cafeteria
Address: 100 E Tryon Rd, Wake County, NC

100 E Tryon Rd

Last inspected May 27, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

8 inspections

1 - Inspection

May 27, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Noted several greasy pans/ utensils stored as being clean on the lower storage racks. CDI- Items taken back to dish machine to be re-washed 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

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; At the Deli station; noted containers of chicken salad and tuna salad were temping between 44-45 F inside the prep cooler. CDI- The TCS foods were placed in walk in cooler to cool down.

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 4-903.11 (A) Noted clean utensils being stored in soiled bus tubs on the storage racks across from the 3-compartment sink. Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Noted clean utensils being stored in soiled bus tubs on the storage racks across from the 3-compartment sink. Store cleaned equipment; utensils; and linens in a clean; dry location where they are protected from splash; dust; and other sources of contamination; and at least 6 inches above the 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; The Delfield 2 door reach-in cooler (the cook line) ; the Continental reach in cooler and the Continental pizza cooler (behind the grill is no longer) holding temp. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Person in charge has placed several follow-up work order for noted equipment. Equipment repairs have been an ongoing since April 2024.

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 ) - Detail cleaning needed along the equipment surfaces and storage racks throughout the prep kitchen. Particularly the storage racks and shelves by the dish machine area and cook line equipment. 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 ) - Detail cleaning needed along the equipment surfaces and storage racks throughout the prep kitchen. Particularly the storage racks and shelves by the dish machine area and cook line equipment. Keep non-food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Improvements made in overall detail cleaning so point deductions reduced.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C)- Detail cleaning needed for the hard to reach floors spaces underneath the cook line equipment and high temp dishmachine unit. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 27, 2026 · Original Source

1 - Inspection

Dec 17, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed a pan of mashed potato was temping at 130 F inside the hot hold cabinet. Keep all TCS food at or above 135F when held hot. Noted mashed potatoes were prepared less than 2 hour prior to inspection. CDI- Noted pan of mashed potatoes were reheated and placed back on the line for hot holding.

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; Noted pans of diced grilled chicken; chopped boiled eggs; fried chopped chicken and hummus were temping above 41 F at the salad bar. Also noted pans of sliced cheese; sliced tomato and lettuce were temping between 47-50 F in the prep cooler behind the grill station. Noted ambient air for prep cooler was 48 F during time of inspection. Discussion determined items were pulled from the walk-in cooler in last 1.5 hours. Keep all TCS food at or below 41F when held cold. CDI- The TCS foods were placed in walk in cooler to cool down. EHS provide time as public health control template form for salad bar.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Found a large deep container and shallow pan of black eye peas date marked for 12/ 3 in the walk-in cooler. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI-Noted items voluntarily discarded.

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 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; The 2 door reach-in cooler is no longer holding temp. Noted ambient air for unit was 72 F. Also noted the prep cooler behind the grill station is no longer working. Noted prep cooler reading at 48 F for ambient air. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Have noted equipment repaired as soon as possible.

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 ) - Detail cleaning needed along the interior surfaces of the prep coolers and hot hold cabinets behind the pizza and grill station. Also noted an accumulation of residue build up along the basins of the 3 compartment sink as well. 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 ) - Detail cleaning needed along the interior surfaces of the prep coolers and hot hold cabinets behind the pizza and grill station. Also noted an accumulation of residue build up along the basins of the 3 compartment sink as well. Keep non-food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 —Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

5-103.12 Pressure (Pf)- Noted hot water pressure low for the hand sink near the pizza station. Provide water under pressure to all fixtures. CDI- PIC had technicians adjust water pressure.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Dec 17, 2025 · Original Source

1 - Inspection

Jul 11, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Noted fried chicken wings were temping between 92-127 F in the hot hold wells located near the pizza station. Keep all TCS food at or above 135F when held hot. Noted wings were prepared less than 30 mins prior. CDI- Noted chicken wings reheated to 165 F and placed back into hot holding.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11- The prep cooler behind the pizza station is no longer working. No TCS items are currently being stored in noted unit. Person in charge has already placed a work order for noted unit. Also noted a condensation leak coming from the condenser line in the walk in freezer. Equipment must be kept in good repair.

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 ) - Detail cleaning needed along the interior surfaces of the prep coolers behind the pizza and Chef's station. 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 ) - Detail cleaning needed along the interior surfaces of the prep coolers behind the pizza and Chef's station. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 - Noted a few light bulbs have blown out above the deep fryers in the prep kitchen. Provide required lighting intensity. Replace light bulbs.

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, Jul 11, 2025 · Original Source

1 - Inspection

Mar 19, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16(A)(2) Priority: Ham is 43FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Ham is 43F; chicken is 44F; cottage cheese is 46F and garbanzo beans are 44F on the salad buffet. Maintain TCS foods in cold holding at 41F or less. The TCS food on the salad bar was placed in the walk-in freezer. This is a repeat item.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 19, 2025 · Original Source

1 - Inspection

Nov 27, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Milk is 44F in the grab and go refrigeration unit. Feta cheese is 51F in the salad bar. Maintain TCS foods in cold holding at 41F or less. The milk was voluntarily discarded and the feta cheese was removed from the salad bar.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Nov 27, 2024 · Original Source

1 - Inspection

Jul 16, 2024

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Tater tots are 125F under the heat lamp. Keep all TCS food at or above 135F when held hot. The tater tots were voluntarily discarded.

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; Cottage cheese is 48F and yogurt is 47F in the salad bar. Ham is 45F and feta cheese is 50F in the upright refrigeration unit. Keep all TCS food at or below 41F when held cold. The above cottage cheese and yogurt were voluntarily discarded. The TCS food from the upright refrigerator was placed in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 16, 2024 · Original Source

1 - Inspection

Apr 2, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Noted pans of raw bacon were stored above pans of hot dogs and other ready-to-eat items in the walk in cooler. Keep raw animal protein items seperate and below ready-to-eat food items. CDI- items re-arranged during inspection.

In plain English

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

More about other finding

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Found a pan of cooked couscous temping at 89 F in the hot hold cabinet. According to PIC noted item was prepped 1.5 hour prior to inspection. Maintain all TCS items at 135 F or above for hot hold storage. CDI- item reheated and placed back into hot holding.

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; Noted several containers of diced boiled eggs; chopped cherry tomatoes; diced boiled eggs; and diced ham were temping between 44-45F in the 2 door reach in cooler. Ensure all TCS items are held at 41 F or below for cold storage. CDI- items transferred to walk in cooler to cool down.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Facility uses Time as a Public Health Control (TPHC) for the items on the salad bar; however time stamps missing for the TPHC log. Follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin or end times. All food not sold by the end of 4 hoursshall be discarded. CDI- Re-education provided.

In plain English

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

More about other finding

minorCode 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; The 2 door reach-in cooler is no longer holding temp. Noted ambient air for unit would fluctuate between 41.8-43 F once door was opened. Person in charge placed a work order for 2 door reach in cooler (w/o # 273842690). EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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, Apr 2, 2024 · Original Source

1 - Inspection

Dec 11, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Found a small container of cooked shrimp temping at 93 F on the steam line. Ensure all TCS items are held at 135 F or above for hot holding. CDI- item reheated during time of inspection.

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; Noted pans of cooked broccoli; diced tomato and cooked peppers were temping between 62-82 F on the cold hold side of the make line. Ensure all TCS items are held at 41 F or below for cold storage. CDI- items discarded and replaced.

In plain English

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; Found a densely packed container of tuna salad and chicken salad cooling in the Deli station's worktop cooler. The noted containers were temping between 49-50 F during time of inspection. According to food employee both food items were prepared an hour before the inspection. We discussed using shallow loosely vented containers to rapidly cool food items down. Also discussed using the walk-in cooler or freezer to blast chill TCS items prior to placing them out on the busy make line. CDI- items transferred to the walk-in freezer unit.; Corrected During Inspection