Restaurant · Wake County, NC

Glenlake Cafe And Catering

Name: Glenlake Cafe And Catering
Address: 4141 Parklake Ave, Wake County, NC

4141 Parklake Ave

Last inspected Aug 7, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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

The full inspection history

7 inspections

1 - Inspection

Aug 7, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: Cooked pasta mix that was cooled and remixed with fresh vegetables at room temperature this morning was measured at 1030am (68F) and was re-measured at 1100AM (68F) - Food was found covreed in tall plastic container which disallowed proper cooling of product in rapid timeFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Cooked pasta mix that was cooled and remixed with fresh vegetables at room temperature this morning was measured at 1030am (68F) and was re-measured at 1100AM (68F) - Food was found covreed in tall plastic container which disallowed proper cooling of product in rapid time; CDI: Pasta was moved to 3 inch hotel pan uncovered and placed back into refrigerator; Temperature was measured at 60F after 20 minutes; Ensure proper utensils; equipment and methods are used for rapid cooling while monitoring food products during cooling time frame. 3-501.15 Cooling Methods (Pf) (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: Pf (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the FOOD.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the prep refrigerator poor repair 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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

Official record from Wake County Environmental Services, Aug 7, 2026 · Original Source

1 - Inspection

Mar 17, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: The drink containers did not prevent hand contact where mouth portion of the cup is located when consuming and being stored in areas where contamination could occur of foodEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: The drink containers did not prevent hand contact where mouth portion of the cup is located when consuming and being stored in areas where contamination could occur of food; utensils; equipment and single service. CDI: Operator removed cups from the underside of the prep tables and placed in designated area at front counter for employee items/drinks adjacent hand sink. 2-401.11 Eating; Drinking; or Using Tobacco (C) (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.

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 Observation: The front entrance door is gapped allowing for the entrance of insects and/or verminPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The front entrance door is gapped allowing for the entrance of insects and/or vermin; A door sweep may be needed for front entrance door of faiclity to ensure door is sealed when closed. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the reach in refrigerator poor repair (3 door) 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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

Official record from Wake County Environmental Services, Mar 17, 2026 · Original Source

1 - Inspection

Sep 24, 2025

Score 100

Official score: 100 · Understand this area’s scale

2 recorded violations

notedCode Observation: The rear entrance door out to the dumpster area of the building is gapped and additional sweep may be needed to keep door sealed when closed. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door out to the dumpster area of the building is gapped and additional sweep may be needed to keep door sealed when closed. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

In plain English

More about signs of rodents or insects

notedCode —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Mops ar enot being air dried between use. 6-501.16 Drying Mops (C) Store mops for air drying after use.

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 24, 2025 · Original Source

1 - Inspection

Jun 11, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

minorCode Observation: The rear entrance door out to the dumpster area of the building is gapped and additional sweep may be needed to keep door sealed when closed. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

In plain English

More about signs of rodents or insects

notedCode Observation: The reach in display refrigerator in front areaCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The reach in display refrigerator in front area; rear one door display refrigerator are unable to maintain 41F or below; Ensure that these refrigeration units are not used to hold TCS (temperature control saftey) food products unless able to maintain proper temperature; The can opener blade is dull; in need of replacement. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: The single service item dispensing products have accumulation of debris in the bottom. The gasket in the ice machine has debris accumulation. Ensure these non-food contact areas are included in cleaning scheduleCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The single service item dispensing products have accumulation of debris in the bottom. The gasket in the ice machine has debris accumulation. Ensure these non-food contact areas are included in cleaning schedule; increase cleaning frequency to preclude debris accumulation. 4-602.13 Nonfood Contact Surfaces (C) 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

Official record from Wake County Environmental Services, Jun 11, 2025 · Original Source

1 - Inspection

Jan 15, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C); PIC with food protection manager certification has a certification that expired roughly six month ago. At least one employee present in the establishment at all times shall have valid food protection manager certification from an ANSI approved program. Obtain new certification.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employees were observed preparing food with watches on wrists. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

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

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); While large improvements have been made in this area; wiping cloth was stored inside of quat sanitizer at a concentration less than 200ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. CDI- Sanitizer was re-made. No deductions taken due to noted improvements.

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, Jan 15, 2025 · Original Source

1 - Inspection

Aug 14, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

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; One container of chicken was being stored too highly above its container's fill line and was above 41F at the top of the container. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken was removed from the top of the container and taken to new refrigeration to cool down.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cut lettuce was found cooling in a deep plastic container with a tightly fitted lid. Potentially hazardous foods shall be cooled in containers with loose/no covering to facilitate cool air flow transfer. CDI- Lettuce was split up into two containers and covering was partially removed for cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Repeat; Wet wiping cloths were found being stored on prep surfaces during the inspection. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The wall and ceiling in the back kitchen area has dust building up. Physical facilities shall be cleaned as frequently as necessary to keep them clean. Clean these areas more often.

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 14, 2024 · Original Source

1 - Inspection

Jan 2, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

4 recorded violations

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employee was observed preparing food with a watch. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloth was found resting on a prep table. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; PIC stated that she does not thoroughly wash avocados; only removes the sticker from the skin. raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. CDI- PIC was educated during the inspection. Deductions will be taken if this item is repeated.

In plain English

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

More about other finding

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Outdoor waste receptacle had open doors and lid. Outdoor waste receptacles shall have tightly fitted lids and doors. CDI- Lids were closed during the inspection.

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, Jan 2, 2024 · Original Source