Restaurant · Wake County, NC

Hampton Inn & Suites-Raleigh Midtown (Food Service

Name: Hampton Inn & Suites-Raleigh Midtown (Food Service
Address: 1229 Wake Towne Dr, Wake County, NC

1229 Wake Towne Dr

Last inspected May 22, 2026 · View Map ↗ · Compare ↗

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Score 97

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

May 22, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P - Observed black hot box with TCS food (commercial scramble pre-cook eggs (128F) and sausages patties(125F)) with temperature below 135F. The food handlers stated the TCS food involved was stored in the hot box for a maximum of 30 minutes. Corrected during inspection (CDI): the scrambled eggs and sausages involved reheating to 155 F; then sending to the self-service line that is monitored using time as a public health control (TPHC). First time observation; the food is within 30 minutes. No point at this time.

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

criticalCode 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 time log that is currently implemented is missing the TCS food items' discard time. The log records when the service line was set up and checkedOther

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 time log that is currently implemented is missing the TCS food items' discard time. The log records when the service line was set up and checked; but does not specify the food's common name or the time for each item. CDI - the log for product discard time will be created. Verification due by 5/25/26.

In plain English

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

More about other finding

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 spray bottle of quat sanitizer with no label. CDI - quat sanitizer label provided.

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 —Equipment 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 single-use articles (beverage cups) stored without their original protective package or an adequate means to protect against contamination from handling when present to the public access. Discussed with the person in charge (PIC) to use the cup dispenser to minimize contamination from handling.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) 5-501.111 Keep storage areas and bins for waste in good repair. 5-501.114 Using Drain Plugs (C) - Observed a cardboard dumpster missing a drain plug and the door open. - Observed the waste dumpster in poor repair( holes at the bottom) and the top lid open. Repeat. 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

Official record from Wake County Environmental Services, May 22, 2026 · Original Source

1 - Inspection

May 29, 2025

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Date-marking missing on one tray of breakfast sausage patties and one tray of cooked bacon in the tall 2-door cooler; with prep date unknown. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Sausage and bacon voluntarily discarded by PIC during inspection.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; When asked; PIC stated all the breakfast items held on temperature; TPHC not in use. In front breakfast area; Hard boiled eggs on low ice measured too warm at 48F. Caraffes of milk measured too warm at 61-62F. Yogurt at 52F; cream cheese at 53-56F. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- Off-temperature items voluntarily discarded by PIC during inspection. Later in inspection Written Methods template found and reviewed; and dry erase board found available for tracking in the kitchen. Staff educated on the use of TPHC. Note start temperatures on the tracking dry erase board to ensure products started on TIME are at the required 41F and less. Do not move products from cold-holding prior to the TPHC start time (6am) noted on the dry erase board. [REPEAT]

In plain English

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

More about other finding

notedCode 2-102.12(A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.

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 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Box of hair nets sitting in rear kitchen handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Box moved 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

4-501.114; Priority; Sanitizer concentration too high at the kitchen 3-comp dispenser; measured at 1310ppm Sink&Surface quat. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain Sink&Surface quat sanitizer at 272-700ppm. CDI- PIC contacted EcoLab; anticipated to arrive today. PIC to dilute or stop use of 3-comp for dishes until dispenser adjusted. Use dish machine only until repairs complete. [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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on spray bottle 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. 7-202.12; Priority; Sanitizer concentration too high; tested at 1310ppm Sink&Surface quat. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain this sanitizer at 272-700ppm. CDI- Sanitizer returned to dish sink to be remade once test kit aquired. [REPEAT]

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

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine used. PIC does not currently have any testing device to verify required 160F temperature of hot water sanitizing rise is reached at the dishes. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Mechanical hi-temp dish machine shall reach at least 160F at the dishes (4-703.11). Obtain a plate-simulating temperature disk or thermal test strips (for 160F). CDI- PIC educated on requirement. Obtain an irreversible registering temperature indicator prior to your next inspection. 4-302.14; Priority Foundation; PIC unable to locate test kit for the sanitizer in use (Sink&Surface quat). A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (quat) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. [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 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Top lids of trash dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. 5-501.114; Core; Cardboard dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have missing drain plug replaced. 5-501.16; Core; Rear kitchen Handwashing sink 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.

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, May 29, 2025 · Original Source

1 - Inspection

May 10, 2024

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

majorCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; Hot water sanitizing final rinse does not reach 160F. The final rinse temperature should reach 160F. CDI- All dishes were being washed in 3-compartment sink. *dishes were not currently being washed and machine not in use during time of inspection. Have this machine serviced.

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; Milk; boiled eggs; yogurt; cream cheese and butter not labeled as using time as a public health control were all holding above 41F. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) procedure shall be used...CDI by voluntarily discarding food items after breakfast period.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Butter and cream cheese pats; milk; boiled eggs and yogurt were on time as a public health control (written procedure provided); but they were not time marked...TCS* foods using time as a public health control shall follow written procedures and be time marked of when they are removed from temperature control...CDI by discarding these items by end of inspection.

In plain English

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

More about other finding

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; The chlorine sanitizer in the spray bottle was observed being well above 200ppm ( the test strip turned black and then instantly back to white). Chlorine sanitizers shall be at a concentration between 50-100ppm. CDI- sanitizer remade.

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

criticalCode 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11; Priority; [Repeat] Observed containers of oatmeal toppings at buffet line with covers on each of them but no sneeze guard above (in case customers leave topping containers uncovered)...Except for foods that are to be hulled or peeled or washed by consumer before consumption; food on display shall be protected from consumer contamination by use of packaging; food/sneeze guards; or other effective means...CDI by removing items from display/service by end of inspection. Please add another table top sneeze guard.

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

minorCode 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11; Core; Drawers with unwrapped plastic spoons and forks scattered with food contact surfaces facing different directions. 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.

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

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; The establishment does not have a device to measure the final rinse temperature of the dish machine. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Verification Required- EHS will return on Monday; May 20; 2024 to verify that an irreversible registering temperature device is available.

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; [Repeat] observed soiled buffet line drawers. Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee personal items observed being stored with food items on the dry goods shelf. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.

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, May 10, 2024 · Original Source

1 - Inspection

Dec 28, 2023

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Several moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core - Hot water/tempered water at men's and women's bathroom sinks near dining room were at 65-73F...Hot water of at least 100F shall be provided at all handsinks...Increase hot/tempered water at bathroom handsinks to at least 100F.

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); Priority - Milk in dispenser by buffet cereal area was 54F; and milk was not using time as a public health control...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) procedure shall be used...CDI by voluntarily discarding milk after breakfast period and including milk on TPHC form.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11; Priority - Observed containers of oatmeal toppings at buffet line with covers on each of them but no sneeze guard above (in case customers leave topping containers uncovered)...Except for foods that are to be hulled or peeled or washed by consumer before consumption; food on display shall be protected from consumer contamination by use of packaging; food/sneeze guards; or other effective means...CDI by removing items from display/service by end of inspection.

In plain English

More about food not protected from contamination

minorCode 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 - At least one large box of disposable beverage cups in dry storage room were on floor...Single service disposable food/beverage containers/items shall be stored at least 6 inches above floor...CDI by elevating box of cups above floor. NOTE: Ensure these boxes are elevated above the floor 6 inches using approved shelving to easily clean the floor underneath.

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 interior bottoms of refrigerator/freezers; a few buffet line drawers and white wire mesh storage drawers in kitchen...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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, Dec 28, 2023 · Original Source