Restaurant · Wake County, NC

Fountain Dining Hall

Name: Fountain Dining Hall
Address: 2520 Sullivan Dr, Wake County, NC

2520 Sullivan Dr

Last inspected Aug 24, 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

7 inspections

1 - Inspection

Aug 24, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Observed an employee rinsing a wash rag inside handwashing sink. CDI: PIC and inspector offered a correction. Handwashing sink usage education provided.

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 cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P): Tall single door deli reach-in cool is holding at 45F internal and all TCS foods inside were above 41F. CDI: Reach-in taken off line and seen by a mechanic - TCS foods inside were discarded due to unknown amount of time they were out of temperature.

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 6-501.111 Keep the premises free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Keep the premises free of insects; rodents; and other pests (C): Several small flies in kitchen area; dining areas and loading dock space. Premises shall be maintained free of pests.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Ice build-up observed in both walk-in freezers.

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, Aug 24, 2026 · Original Source

1 - Inspection

Dec 1, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): Few dishes stored as clean with date marking tape residue left on dishes stored as clean. CDI: Dishes removed to be cleaned. Half points taken due to overall improvement. Continue education on dishwashing. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Very minor build-up in soda station nozzles. Ensure soda syrup isn’t getting solidified in hard to reach areas of nozzles.

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 ) 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 ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Food debris collecting in grooves of small reach-in gaskets on serving line and in back kitchen area. Facility is otherwise very clean.

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

6-501.110 Using Dressing Rooms and Lockers (C) Staff jacket stored handing on clean dishes shelving inside secondary dish room. One coffee cup stored on top of dish machine conveyor over clean side.

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, Dec 1, 2025 · Original Source

1 - Inspection

Jul 21, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. (Pf): Automatic hand towel dispenser on far end of serving line is inaccessible. Dispenser needs new batteries. CDI: Batteries supplied during inspection.

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 and Utensils - Frequency (P): Large amounts of date marking sticker residue left on dishes stored as clean. CDI: Dishes removed to be cleaned during inspection at PIC’s request.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of food stored under ice build-up inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location away from splash; dust; or other contamination. Please continue to keep boxes away from ice build-up as much as possible. Freezer replacement/repair is in the works.

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

notedCode 4-501.11 Maintain equipment in good repair. (C): One split gaskets on hot-holding reach-in and a few split gaskets on cold-holding reach-ins around serving line. Ice build-up inside walk-in freezer due to condensation issues. CDI: Replacement has been ordered prior to this inspection. All gaskets will be replaced ahead of upcoming school year. Budget for freezer repair has been approvedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. (C): One split gaskets on hot-holding reach-in and a few split gaskets on cold-holding reach-ins around serving line. Ice build-up inside walk-in freezer due to condensation issues. CDI: Replacement has been ordered prior to this inspection. All gaskets will be replaced ahead of upcoming school year. Budget for freezer repair has been approved; and repairs are set to be made soon.

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 21, 2025 · Original Source

1 - Inspection

Feb 13, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

In plain English

More about food not protected from contamination

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. (C): One warped gasket on hot-holding reach-in and a few split gaskets on cold-holding reach-ins around serving line. CDI: Replacement has been ordered prior ot this 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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Milks inside one of the Howling Cow milk dispenser are holding above 41F. Internal thermometer is reading over 40F inside the machineFood 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): Milks inside one of the Howling Cow milk dispenser are holding above 41F. Internal thermometer is reading over 40F inside the machine; and exterior thermometer seems stuck at 30F. CDI: Milks removed and machine taken down until it can be repaired.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.12 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 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 (C): Dust build-up on ceiling fan vents. Physical facilities shall be cleaned as often as necessary to keep them clean. Improvement noted during this inspection; no points taken. Please continue to routinely check for dust build-up.

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 6-501.110 Using Dressing Rooms and Lockers (C): Several staff jackets stored on dish drying shelving over multi-use dishes (cutleryFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110 Using Dressing Rooms and Lockers (C): Several staff jackets stored on dish drying shelving over multi-use dishes (cutlery; plates etc.) A few employee drinks left on shelving in dish areas over utensils. CDI: Items removed during inspection; and staff reminded to use the provided locker space available for personal item storage.

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, Feb 13, 2025 · Original Source

1 - Inspection

Sep 26, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 4-602.11 (E - 4) Equipment Food-Contact Surfaces and Utensils - Frequency (Core): Black and pink build-up inside large facility ice machine. Minor residue build-up inside soda machine dispensing nozzlesCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (E - 4) Equipment Food-Contact Surfaces and Utensils - Frequency (Core): Black and pink build-up inside large facility ice machine. Minor residue build-up inside soda machine dispensing nozzles; but improvement has been made from last inspection. Equipment such as beverage dispensing nozzles and ice machines shall be frequently cleaned. Repeat Violation.

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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above (P): Several pans of portioned meatloaf inside black hot-holding boxes were below 135F. TCS foods shall be maintained hot at 135F or above. CDI: Food taken and reheated to 165F prior to serving.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111 Keep the premises free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Keep the premises free of insects; rodents; and other pests (C): A few small flies in kitchen area. Premises shall be maintained free of pests.

In plain English

More about signs of rodents or insects

notedCode 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 (C): Significant ice build-up inside walk-in freezer on the walls and ceilings. Minor residue inside gaskets of reach-in units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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 6-501.12 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 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 (C): Dust build-up on ceiling fan vents; and cleaning needed on walls in 3-compartment sink area. Physical facilities shall be cleaned as often as necessary to keep them clean.

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, Sep 26, 2024 · Original Source

1 - Inspection

Apr 18, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Black build-up inside both soda station dispensing nozzles. Equipment such as beverage dispensing nozzles shall be frequently cleaned.

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

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; Tall reach-in cooler with am ambient air temp of 46F. One TCS food item inside the cooler (cheese). TCS foods shall be maintained at 41F or below. CDI: Cheese moved; and maintenance called. No points taken; only one TCS food item inside cooler. Please monitor for future temperature fluctuations.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of food stored under ice build-up inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location away from splash; dust; or other contamination. CDI: Freezer is scheduled to be de-iced at the end of the school year.

In plain English

More about food not protected from contamination

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Significant ice build-up inside walk-in freezer on the walls and ceilings. Minor residue inside gaskets of reach-in units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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 18, 2024 · Original Source

1 - Inspection

Oct 31, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 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; Turkey sausage and boiled eggs on hot bar #2 90-120F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Items discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. Repeat.

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

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; Ice build up in freezer. Equipment shall be maintained in a good state of repair. Repeat.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cleaning needed of hot hold units and shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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

Official record from Wake County Environmental Services, Oct 31, 2023 · Original Source