Restaurant · Wake County, NC

Golden Corral - Capital Blvd #942

Name: Golden Corral - Capital Blvd #942
Address: 3424 Capital Blvd, Wake County, NC

3424 Capital Blvd

Last inspected Sep 28, 2026 · View Map ↗ · Compare ↗

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Score 97

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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 inspections

1 - Inspection

Sep 28, 2026

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11(A)(4)-(B)(5) SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(4)-(B)(5) Separation; Packaging & Segregation; environmental contamination C (A) FOOD shall be protected from cross contamination by storing the FOOD in packages; covered containers; or wrappings Walk-in cooler: observed speed-cooling racks with the ham tray on the bottom shelf with no cover. Corrected during inspection (CDI): the ham tray was covered with a plastic bag cover on the rack. All other food was adequately covered. No point at this time.

In plain English

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

More about other finding

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) - Walk-in cooler: the unpacked bucket of butter with a significant black stain on the top lid. Discussed with PIC that the bucket needs to be cleaned as needed if it was dusty before breaking the seal or opening the butter container.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on stacks of clean pans. Discussed the matter with PIC. 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

notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 4-202.15 Can Openers (C) Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. - Observed the can opener's cutting or piercing parts are not readily removable for cleaning and replacement. Discussed the matter with the PIC. - Observed multiple lids with cracked surfacesCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) 4-202.15 Can Openers (C) Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. - Observed the can opener's cutting or piercing parts are not readily removable for cleaning and replacement. Discussed the matter with the PIC. - Observed multiple lids with cracked surfaces; in poor repair. Discussed the matter with PIC.

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. - Observed a can opener with sticky residue. - Observed black curst on the backside of the bake pans. Discussed the matter with the PIC.

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 5-501.115 Maintaining Refuse Areas and Enclosures (C) 5-501.113 Covering Receptacles (C) - Dumpster area: Observed waste residue on the ground under the transition of the dumpster chuteFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C) 5-501.113 Covering Receptacles (C) - Dumpster area: Observed waste residue on the ground under the transition of the dumpster chute; also; the transition of the dumpster has a loose fit and does not seal around this area; allowing potential pests to enter the dumpster. Discussed the matter with PIC.

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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C). (A) Physical facilities shall be cleaned as often as necessary to keep them clean. - Observed dust and debris accumulation under the shelf at the dry goods storage (soda carton area). CDI the area cleaned. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. 6-201.11; Core; Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. - Floor coving damage with coving pulling away from wall and/or damaged in meat prep room; chicken prep room; chicken walk-in cooler. - Floor tile damage with pooled water/debris by dish machine. - Coving baseboard coming off at the mop sink area. - Caulk around potato prep sink is missing and with black residue growth down into the caulk. Recaulk the prep sink so smooth and cleanable. Repair the coving; walls and floors so smooth and cleanable. [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

Official record from Wake County Environmental Services, Sep 28, 2026 · Original Source

1 - Inspection

Apr 14, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

12 recorded violations

notedCode 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the beverage prep sectionHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the beverage prep section; 1 of the hand sinks was blocked by the trash can. Corrected during inspection (CDI); the trash can was removed to provide access to the handsink.

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. (C) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned: (1) At any time when contamination may have occurred - Observed soda machine ice exit spouts with pink and green stain that needs cleaning. Also; the backside of the soda pusher (near the spouts) has stains. CDI the ice machine spouts and the back of the soda pushers cleaned. Observed improvement based on the previous report. No point at this time. Reemphasize to the PIC the need to clean the hard-to-reach areas of the 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 problems

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Pizza prep cooler: Observed reach-in prep cooler with shredded mozzarella cheese (50F) temperature above 41F. CDI - the shredded mozzarella cheese was discarded.

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 3-501.19 Time as a Public Health Control (TPHC) (P) (Pf)(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed 1 TCS food (ham/bacon mixed for green beans) under TPHC without discard time. CDI - discard time mark. Observed the TPHC written procedure and discarded time in place and implementedOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (TPHC) (P) (Pf)(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed 1 TCS food (ham/bacon mixed for green beans) under TPHC without discard time. CDI - discard time mark. Observed the TPHC written procedure and discarded time in place and implemented; no point at this time.

In plain English

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

More about other finding

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf - Observed cooler at the mid section of the floor service with no ambient air thermometer. CDI - the air thermometer provided.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on stacks of clean pans. Discussed the matter with PIC.

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 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed take-out order section: the stacks of single-use articles are present to the public access with no adequate barrier or protection from contamination. The single-use article shall be stored covered or protected when public access is allowed. Discussed the matter with PIC. First observationEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed take-out order section: the stacks of single-use articles are present to the public access with no adequate barrier or protection from contamination. The single-use article shall be stored covered or protected when public access is allowed. Discussed the matter with PIC. First observation; no point at this time.

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 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. - Standing cooler at the bakery section: Observed tape on the door frame; and the edge of the tape is bent and has a gap to the door surface; making it hard to keep this area clean - Control panel at the fryer station: the panel with a peeling surface that is not smooth and not easy to keep clean Discussed the matter with PIC.

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. - Observed pink stain and sticky residue on the tray that stored the clean cups on the service line. Discussed the matter with PIC.

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 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed the ice machine and the soda machine drain pipesWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed the ice machine and the soda machine drain pipes; with no air gap to the drain. CDI - PIC called the licensed plumber to reevaluate the air gap; and the issue was resolved. Air gap in place.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode —Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17 Provide a covered waste bin in female restrooms. - Observed 1 female restroom stall trash can with no lid. All other stalls have lids. Discussed the matter with PIC.

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 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C). (A) Physical facilities shall be cleaned as often as necessary to keep them clean. - Observed dust accumulation on the ceiling vents of the male and female restrooms and at the dry goods storage (back area). PIC presented the cleansing schedule and will retrain the employee.

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 14, 2026 · Original Source

1 - Inspection

Oct 2, 2025

Score 94

Official score: 94 · Understand this area’s scale

11 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; Multiple pans stored as clean observed with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes returned for additional cleaning during 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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Hot-Holding: Hot dogs measured at 126F and rice at 126F in low Vulcan hot-hold unit with hard to open door. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding. CDI- Products reheated to at least 165F corrective during inspection.

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; Cold-Holding: At the fish frying station; raw fish in large round pan held on counter in ice by the fryer; measured at 43F in some portions. No TPHC tracking in place. Raw fish in adjacent tall cold-hold unit measured holding too warm at 42.5F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Fish moved to walk-in cooler for active cooling. Recommend using the deep narrow metal pans instead with individual pan lid to improve cold-holding. TPHC may also be an option if fish starts at 41F or less; and is used/served within 4 hours. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on a few containers of spices in the chicken prep room. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 3-303.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-303.12; Core; One pan of raw fish in undrained ice on counter by fryer. unPACKAGED FOOD may not be stored in direct contact with undrained ice. Exceptions are whole raw fruits; raw vegetables/potatoes; and tofu; may be immersed in ice or water. Raw poultry and raw FISH that are received immersed in ice in shipping containers may remain in that condition in the shipping container while in storage awaiting preparation. CDI- Ice removed during inspection. Recommend using the deep narrow rectangular pans with lid instead of the big round pan; for better cold-holding in an ice bath.

In plain English

More about food not protected from contamination

notedCode 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; Several pans stored as clean observed stacked/nested wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. 4-903.11(A); (B) and (D); Core; Stacks of clean pie pans stored food-side up on clean dishes rack. Clean EQUIPMENT and UTENSILS shall be stored In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; At least 15 cm (6 inches) above the floor; and Covered or inverted. Inverted pans food-side down.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; In the bakery section; paper towel dispenser for handwashing sink located partially past the splash guard where it is above and near table where open roll of plastic wrap is stored. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Move the paper towel dispenser to the other side of the handwashing sink; so away from the prep table.

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 4-202.16Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.16; Core; One pair of tongs stored as clean with handle coating cracked and falling apart. In the server station near restrooms; one soda dispenser nozzle is damaged; part of the plastic missing. In the salad bar section; one countertop/cold-plating is cracked through. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace the tongs; soda nozzle; and counter top. 4-501.11; Core; Rusted/peeling wire shelving in the tall reach-in unit in the breading-frying area. Walk-in cooler door is not fully self-sealing in meat prep room and chicken prep room. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the rusting shelving. Repair the walk-in cooler doors so fully self-close/self-seal.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Bottom part of fryers and around the wheels with heavy grease accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [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

notedCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core: A lot of loose food debris items along large metal plate sticking out from under side of outside trash compactor trash chute. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. 5-501.110; Core; REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Clean up this area; and seal up the trash chute so food scraps don't fall out. [REPEAT]

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. 6-201.11; Core; Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Floor coving damage with coving pulling away from wall and/or damaged in meat prep room; chicken prep room; chicken walk-in cooler; and wall by the breading-frying station. Floor tile damage with pooled water/debris by dish machine. Paint peeling off wall in meat prep room and chicken prep room. Caulk around potato prep sink is pulling apart and with black microbial growth down into the caulk. Recaulk the prep sink so smooth and cleanable. Repair the coving; walls and floors so smooth and cleanable. [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

Official record from Wake County Environmental Services, Oct 2, 2025 · Original Source

1 - Inspection

Jun 3, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

10 recorded violations

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; Cold-Holding: At the fish frying station; raw fish held on counter on top of ice; not surrounded by ice and without TPHC traking in place; holding too warm at 46-62F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on several buckets of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A few live flies observed in kitchen and front service areas. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

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 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Food employee observed wearing large watch while working with food; and another with bracelets. 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. CDI- PIC educated on Food Code requirements.

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 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; Several metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.

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; Inside door panel of tall cold-hold unit in fish frying area is cracked through. Rusted/peeling wire rack in chicken walk-in cooler. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. [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

notedCode 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; Low wire storage shelving with dust/residue accumulation. In walk-in coolers; some sticky residue along shelving. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [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

notedCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core: Some loose litter and food debris on ground around the compactor outside. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. 5-501.16; Core; A couple kitchen Handwashing sinks lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink. [REPEAT]

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Dust accumulation around ceiling vents and surrounding ceiling tiles. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.

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 3, 2025 · Original Source

1 - Inspection

Jul 9, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 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; Several plates; bowls; containers and utensils being stored as clean were observed with food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- al dishes were returned to dish area to be 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; Pico de gallo and machaca sauce mix were holding above 41F (see temperature chart) in the expo station prep cooler. Except during preparation; cooking; or cooling; or when time is used as the public health control; TCS foods shall be maintained at 41F or less. CDI- Machaca sauce mix was voluntarily discarded by PIC due to temperatures being above 45F. Pico was cooled down.

In plain English

More about food kept at an unsafe temperature

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; Shelving in the meat room walk-in cooler and some of the reach-in coolers along the service line are rusted and peeling. Equipment shall be maintained in a state of 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

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; Observed soiled shelving in the walk-in coolers. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency on this surface.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; The women's bathroom does not have covered trash cans. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The enclosure for the trash compactor has some damage to fencing ( large holes are present). The compactor also has an opening outside that can aid in the harborage of pests or rodents. Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair.

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 9, 2024 · Original Source

1 - Inspection

Feb 8, 2024

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

criticalCode 2-201.11 (A)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; Observed establishment did not have updated employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Updated employee health policy emailed to manager at the end of inspection.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed wiping cloths in Sink and Surface (lactic acid) sanitizer slightly above 1875ppm. Sanitizer was dispensing at correct concentration. from three compartment sink. Wet wiping cloths shall be kept in approved; clean lactic acid sanitizer at 702-1875ppm concentration. CDI-New batch of sanitizer was made for wipes.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Observed some metal food containers stacked while wet on dish rack in dishwashing area. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency on this surface.

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, Feb 8, 2024 · Original Source