1 - Inspection
May 28, 2026
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, May 28, 2026 · Original Source
Restaurant · Wake County, NC
Glaxo Zebulon Foodservice
1011 N Arendell Ave
Last inspected May 28, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections1 - Inspection
Sep 2, 2025
Score 99
Official score: 99 · Understand this area’s scale
2 recorded violations
notedCode —Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer and submerged between uses. Wet cloths stored in sanitizer not submerged.
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 problemsnotedCode 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; Equipment shall be maintained in a good state of repair and condition. Ice build up on door of walk in freezer. 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 problemsOfficial record from Wake County Environmental Services, Sep 2, 2025 · Original Source
1 - Inspection
Mar 11, 2025
Score 95.5
Official score: 95.5 · Understand this area’s scale
3 recorded violations
notedCode 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Observed pans and utensils that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to be washed. THIS ITEM WAS MUCH BETTER THAN LAST INSPECTION; BUT WORK STILL NEEDS TO BE DONE. KEEP UP THE GOOD WORK.
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 problemsnotedCode 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; Observed a couple items that were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; by proper refrigeration methods. NOTE: Before cold TCS food are placed on make lines; ensure they are at 41 degrees F.
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 temperaturenotedCode 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; One torn gasket at the pizza prep station.- Equipment shall be maintained in a good state of repair and condition.- CDI; a work order was placed to replace gasket.
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 problemsOfficial record from Wake County Environmental Services, Mar 11, 2025 · Original Source
1 - Inspection
Oct 15, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
notedCode 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Observed many pans and utensils that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to be washed. (THIS IS A REPEAT ITEM. IF ON NEXT INSPECTION; FULL (3) POINTS WILL BE DEDUCTED.
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 problemsnotedCode 4-602.13Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Cleaning is needed on the fan in the grill area.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the sides of equipment.
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 problemsOfficial record from Wake County Environmental Services, Oct 15, 2024 · Original Source
1 - Inspection
May 1, 2024
Score 97.5
Official score: 97.5 · Understand this area’s scale
4 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; Observed many pans and utensils that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to be washed.
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 problemsminorCode 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; Observed metal pans being stacked together wet. Some utensils were stored with food/mouth portion up and unprotected.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying and utensils shall be inverted to protect from contamination.- Please do not stack dishes while wet. Please invert utensils so that the food portion is not grabbed by bare hands.
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 issuesminorCode 4-602.13Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Cleaning is needed on the sides of cooking equipment due to buildup of food residue.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the sides of equipment.
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 problemsminorCode 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Behind the ice machine; the walls are peeling paint and need to be repainted.- Physical facilities shall be maintained in good repair.- CDI; a work order is already in place for this item.
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 problemsOfficial record from Wake County Environmental Services, May 1, 2024 · Original Source
1 - Inspection
Dec 8, 2023
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
majorCode The packaged grab and go products in the wait counter display refrigerator(s) contain baked good piesFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
The packaged grab and go products in the wait counter display refrigerator(s) contain baked good pies; bagels that are not labeled with ingredients and allergen information. 3-602.11; Priority Foundation;A) FOOD PACKAGED in a FOOD ESTABLISHMENT; shall be labeled as specified in LAW; including 21 CFR 101 - Food labeling; and 9 CFR 317 Labeling; marking devices; and containers. (B) Label information shall include: (1) The common name of the FOOD; or absent a common name; an adequately descriptive identity statement; (2) If made from two or more ingredients; a list of ingredients in descending order of predominance by weight; including a declaration of artificial color or flavor and chemical preservatives; if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer; packer; or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1; 2006). Pf Verification for corrective action by 12/18/23.
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 problemsmajorCode The high temp dish machine is not meeting the required wash temperature of 160F minimum during wash cycle. 4-501.110Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
The high temp dish machine is not meeting the required wash temperature of 160F minimum during wash cycle. 4-501.110; Priority Foundation; (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZE may not be less than: (3) For a single tank; conveyor; dual temperature machine; 71 C (160 F); Pf A verification for corrective action 12/18/23.
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 problemsOfficial record from Wake County Environmental Services, Dec 8, 2023 · Original Source