Restaurant · Wake County, NC

Fount Coffee Kitchen

Name: Fount Coffee Kitchen
Address: 10954 Chapel Hill Rd, Wake County, NC

10954 Chapel Hill Rd

Last inspected Jun 17, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

4 inspections

1 - Inspection

Jun 17, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-301.11 Preventing Contamination from Hands (P) Employee was handling toastEmployee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11 Preventing Contamination from Hands (P) Employee was handling toast; cooked eggs; and micro greens with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands. CDI: Gloves donned and food remade.

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 3-501.15 Cooling Methods (Pf) TCS food in flip-top unit was cooling with lid open and a cooling rate of .022F/min. Food shall be cooled using shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) TCS food in flip-top unit was cooling with lid open and a cooling rate of .022F/min. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Lid was closed and food was allowed to cool within unit.

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 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Clean forks were stored with the mouth-piece upward. KnivesEquipment and utensils

Official wording

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

Inspector’s notes

4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Clean forks were stored with the mouth-piece upward. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. CDI: Utensils inverted.

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Caulking on mop sink was not smooth and easily cleanable. Replace and smooth caulking.

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, Jun 17, 2026 · Original Source

1 - Inspection

Mar 28, 2025

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Mar 28, 2025 · Original Source

1 - Inspection

Mar 14, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Found small number of containers with stickers and sticker residue in clean dishes area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - PIC moved them for rewashing in 3-comp sink.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Quat sanitizer in buckets at 0ppm. Quat sanitizer used for wiping clothes must be 200-400ppm. CDI - Sanitizer buckets refilled.

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, Mar 14, 2024 · Original Source

1 - Inspection

Oct 30, 2023

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Quat sanitizer at 3-comp sink was at 0ppm; the sink was actively used. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet the criteria specified under sec. 7 204.11 Sanitizers; Criteria; shall be used in accordance with the EPA-registered label use instructions (quat 200-400ppm). Verification will be held on November 2nd (Thursday) to check if the sanitizer is dispensed at proper strength. Until the issue is resolved mix sanitizer manually.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Quat sanitizer in buckets at 0ppm. Quat sanitizer used for wiping clothes must be 200-400ppm. CDI - Sanitizer remade manually to the proper strength.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed both gaskets torn on the reach-in freezer and some of the reach-in coolers. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace the gaskets. The manager stated that the gaskets are on back order (only half credit taken). ; 4-501.12; Core; White cutting boards have deep dark cuts. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace/resurface white cutting boards.

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, Oct 30, 2023 · Original Source