Restaurant · Wake County, NC

Hereghty Heavenly Delicious

Name: Hereghty Heavenly Delicious
Address: 2603 Glenwood Ave, Wake County, NC

2603 Glenwood Ave

Last inspected Aug 14, 2026 · View Map ↗ · Compare ↗

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Score 98

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Aug 14, 2026

Score 98

Official score: 98 · Understand this area’s scale

7 recorded violations

notedCode 3-302.13 Pasteurized EGGS or EGG PRODUCTS shall be substituted for raw EGGS in the preparation of FOODS such as Caesar saladOther

Official wording

Pasteurized eggs used where required

Inspector’s notes

3-302.13 Pasteurized EGGS or EGG PRODUCTS shall be substituted for raw EGGS in the preparation of FOODS such as Caesar salad; hollandaise or Béarnaise sauce; mayonnaise; meringue; eggnog; ice cream; and EGG-fortified BEVERAGES that are not fully cooked or identified with a consumer advisory. P -Observation: establishment makes chocolate mousse with shell eggs that is not pasteurized. Food item doesn’t have any cooking process. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed all items from service and agreed to start making this recipe with pasteurized eggs only.

In plain English

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

More about other finding

notedCode 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1)Filling or closing holes and other gaps along floors; walls; and ceilings; -Observation: exit door located near dishwasher in kitchen area had sunlight coming through the door that can facilitate pests entering kitchen. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 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. -Observation: food employee was wearing bracelets while cooking food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11 Utensils shall be maintained in good repair. -Observation: utensils throughout the facility had handles melted that can no longer be considered cleanable. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: pink slime were found inside ice machine in the top part. Make sure to clean as often as necessary to keep it clean. -Around coffee nozzles had accumulation as well. -In cold hold unitCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: pink slime were found inside ice machine in the top part. Make sure to clean as often as necessary to keep it clean. -Around coffee nozzles had accumulation as well. -In cold hold unit; between lid and container in the back; there was dry food debris accumulation. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 5-501.111 Garbage and recycling storage areasFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111 Garbage and recycling storage areas; enclosures; and receptacles shall be maintained in good repair. -Observation: dumpster is rusty with holes in the bottom that can attract pests. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: clean the floors/walls behind and below equipment; under ice machine and in between equipment severe accumulation was found. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

Official record from Wake County Environmental Services, Aug 14, 2026 · Original Source

1 - Inspection

Nov 26, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chlorine sanitizer provided at 0ppm in dishwasher being used to clean and sanitize dishes. Maintain sanitizer at correct concentrations when being used to sanitize (50-200ppm chlorine). EHS will verify compliance for correction by 11/29/25. Use the dishwasher to clean the dishes and the three compartment sink to sanitize the dishes until repaired. 4-602.11; Core; Pink residue present on internal ice machine cube maker. Equipment such as components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or microbial growth. Clean and sanitize this area more frequently.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Feta cheese (dated 11/4) and goat cheese (dated 11/7) stored in flip top exceeded 7 day hold time. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- PIC voluntarily discarded cheeses. EHS educated on date marking for soft cheeses.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Wiping cloths stored in sani bucket at 20ppm chlorine. Hold in-use wiping cloths in properly concentrated sanitizer between uses. PIC remade bucket to 50ppm of chlorine.

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 4-903.11(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C); Core; Single use coffee stirrers in customer self-serve area. 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.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Clean the floors/walls behind and below the dishwasher and prep sink. Clean the floor below the ice machine. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 26, 2025 · Original Source

1 - Inspection

Jan 6, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: There is not a person in charge that is a certified food manager. ***REPEAT*** 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: There is not a person in charge that is a certified food manager. ***REPEAT*** 2-102.12 (A); Core; 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. No points deducted during first 180 days. Discussed options for obtaining certification. CDI

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 Observation: A carafe of cream being placed out for consumer use is on time control and not held cold under refrigeration. Written procedures not available for this processOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: A carafe of cream being placed out for consumer use is on time control and not held cold under refrigeration. Written procedures not available for this process; CD: Written procedures developed during inspection. Time placed on carafe for lunch service. 3-501.19 Time as a Public Health Control (P) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.

In plain English

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

More about other finding

majorCode Observation: A thin food probe thermometer is not available for monitoring food safe temperatures. Verification by 1/16/2025 for food thermometer. 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: A thin food probe thermometer is not available for monitoring food safe temperatures. Verification by 1/16/2025 for food thermometer. 4-302.12; Priority Foundation; A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. PIC ordered digital thin probe thermometer during inspection and presented order confirmation. CDI

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

Official record from Wake County Environmental Services, Jan 6, 2025 · Original Source

1 - Inspection

Aug 26, 2024

Score 96

Official score: 96 · Understand this area’s scale

10 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No one present during inspection with an approved certification. 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. No points deducted during first 180 days. Discussed options for obtaining certification. CDI

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

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; Food in top of prep table placed in unit this morning 43-44F; and food that was in it over night 46-48F. Food in the cabinet of the unit over night 48F and air temperature 45F. Employee stated the egg salad and chicken salad have not been out of the unit today. Food shall be 41F or less. Chicken salad and egg salad discarded due to high temperature; and unit temperature setting adjusted to a cooler setting. Food relocated to cool in freezer and food relocated to be stored in fridge. Ice bath made with employees for food that is used in high volume to use during peak hours. CDI VR

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

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Ham croissants cooked yesterday lacking date on them. All other foods dated. Food shall be dated when prepared; cooked; or original package opened. PIC dated the food. CDI

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

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Cheese recently prepped in container with tight lid cooling in reachin and recently cooked small quiches at 53-67F have tight plastic on them and stacked on top of each other placed in display case. Food shall be cooled rapidly; in small portion; uncovered/loosely covered. Cool food to 41F prior to covering. Utilize freezer to cool rapidly.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; Facility lacking thin probe thermometer. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. PIC ordered digital thin probe thermometer during inspection and presented order confirmation. CDI

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Bulk storage oatmeal lacking label of food name. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT. Label container.

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

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Cucumber with original plastic on it from the store in a container in direct contact with unwrapped sliced lettuce; tomato and onion. Food shall be protected from contamination. Store in clean containers; wash produce before cutting and only store washed produce together with other washed produce.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet rag stored outside of sanitizer in the coffee area. Wet rags shall be stored in chemical sanitizer. Store wet rags in chlorine sanitizer 50 to 200 ppm or keep dry.

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; Cucumber in original plastic from the store in the top of the prep table and a portion cut from it with the plastic cut through as well. Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; 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. Wash items before slicing and remove plastic.

In plain English

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

More about other finding

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Plastic containers stored stacked together while wet. Clean equipment shall be stored in a clean; dry location and in a self draining position. Allow items to air dry completely prior to stacking.