Restaurant · Wake County, NC

Hibernian Pub Restaurant

Name: Hibernian Pub Restaurant
Address: 8021 Falls Of Neuse Rd, Wake County, NC

8021 Falls Of Neuse Rd

Last inspected Jun 8, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

6 inspections

1 - Inspection

Jun 8, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A drying cloth was stored on the splash guard of the handwashing sink in the beverage prep area. Handwashing sinks shall only be used for handwashing. CDI- Cloth was removed.

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; Priority; Cream cheese (43F); shr. cabbage (44F); mashed potatoes (44-45F); and raw chicken (45F) The back section of the walk-in cooler has an ambient temperature of 44-45F while the front section has an ambient temperature of 39-41F. The walk-in cooler is scheduled to be repaired today; food temperatures are being monitored -all food in the back section is being held on ice - moved to front section and other coolers and/or thrown away if above 45F. *Points not increased due to this being a different cooler and PIC showing text message showing service was scheduled this morning prior to inspector's arrival. *** A verification visit will be made on Wednesday to follow up on temperatures after food delivery is scheduled to arrive; items will continue to be moved to other coolers; items above 45F will be voluntarily discarded until walk-in is serviced and can maintain foods at 41F or below.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Intact; vacuum packaged salmon with a label stating to remove from packaging prior to thawing was stored in cooling drawers. Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment or introduce oxygen by puncturing or slitting package prior to thawing under refrigeration. Remove fish from packaging before thawing.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(D)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(D); Core; A wet wiping cloth stored on a prep surface; quat.ammonia sanitizer tested below 150 ppm. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- Cloth was put in sanitizer. Sanitizer was remade and tested between 200-400 ppm.

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; The high chairs have food crumbs in them; the green cart needs cleaning in the corners/crevices; and the ice scoop storage container. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these items more frequently. High chairs and ice scoop holder were cleaned 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

minorCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Four bulbs in the hood are blown and four bulbs are working - some areas appear dim. Adequate lighting shall be provided in all areas where food is being prepared. Replace blown bulbs.

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, Jun 8, 2026 · Original Source

1 - Inspection

Dec 17, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 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; Sliced grilled chicken in the 3 door counter cooler temped between 44-45F; the ambient air in this cooler is 38F. Foods are taken from the walk-in cooler and temp at 41F and below prior to being put in this cooler. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI- The remaining portions of the grilled chicken will be used during lunch.

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; A spray bottle of yellow solution was stored next to the degreaser. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Solution was voluntarily discarded.

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 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; There is an active drip in the walk-in cooler under the drain pipe of evaporator unit. Large container is stored on the floor to collect the water. The oven door will not remain closed without being propped. Equipment and components shall be maintained intact and in good repair/condition. Repair these items.

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; The black fan on the line has a buildup of dust; the panini press has a buildup of burnt on residue; and the shelving above the makeline and where the aluminum to-go trays are stored needs cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these items more frequently. *Points remained the same due to improvement in cleaning and reminders/cleaning schedules posted throughout kitchen.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The lids have broken off of the recycling dumpster. Storage areas and bins for waste shall be maintained in good repair. Contact your waste management company and request a replacement.

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, Dec 17, 2025 · Original Source

1 - Inspection

Jul 21, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation; Spray bottles were hanging off the splash guard of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spray bottles were relocated.

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; Sliced tomato (53F); macaroni (56F) and shell eggs (50F) - ambient air of unit was reading 48F in saute cooler. PIC conducted a walkthrough before opening restaurant and this cooler was reading 38F. Foods are taken from the walk-in cooler and temp at 41F and below prior to being put in this cooler. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI- Kitchen manager and inspector completed TPHC form and emailed to PIC. Foods put on time since they had about 2 hours before they needed to be discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 (A) (1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1); Priority Foundation; Fried onions and sautéed mushrooms are kept on time instead of temperature and discarded every 3 hours. Written procedures for Time as a Public Health Control (TPHC) shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. CDI - TPHC form completed and emailed to PIC.

In plain English

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

More about other finding

notedCode 3-304.14(D)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(D); Core; Two damp wiping cloths were stored on a prep table. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- Cloths removed and put in dirty linen area.

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; The black fans on the line have a buildup of food debris/dust; the inside of the ovens; the light globes in the hood; the bottom of the fish cooler; and high chairs need wiping down due to debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these items more frequently. *Points decreased due to improvement in cleaning and reminders/cleaning schedules posted throughout kitchen.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling vents in some of the bathrooms need cleaning due to a buildup of dust. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls and ceilings on a more frequent basis.

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, Jul 21, 2025 · Original Source

1 - Inspection

Feb 25, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 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; Sliced tomato (40F-53F) and housemade cole slaw (39F-46F) found holding on ice at cook line with internal temperatures above 41F. Milk in server reach-in cooler holding at 50F- ambient air of unit was reading 48F. PIC conducted a walkthrough before opening restaurant and this cooler was reading 38F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI- Sliced tomato and cole slaw was returned to the cooler to rapidly cool. Ensure the level of the food in the container is completely submerged in ice when holding food in ice bath. TCS foods in the server prep cooler were voluntarily discarded and technician was called for an emergency visit. Refrigeration technician showed up to facility prior to EHS leaving.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Batch of portioned macaroni noodles were cooked yesterday and lacking a datemark. Refrigerated; ready-to-eat; time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. The day of preparation shall be counted as Day 1. CDI- Date mark label was placed on 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

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Sheet tray of mashed potatoes (97F-102F) and sheet tray of cooked cabbage (108F) left at room temperature to cool observed with internal temperatures below 135F. When cooling hot foods; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less; they may be transferred to large containers and tightly covered. CDI-Foods taken to walk-in cooler to cool rapidly and EHS observed a cooling rate that was within parameters.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Unopened; vacuum packaged salmon was thawing in an opened box in the walk-in cooler. Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration. Remove fish from packaging or cut packages open to introduce air prior to thawing.

In plain English

More about food kept at an unsafe temperature

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; There is an active drip in the walk-in cooler under the drain pipe of evaporator unit. Large container is stored on the floor to collect the water. Equipment and components shall be maintained intact and in good repair/condition. Repair unit to function properly.

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; Cleaning is needed throughout kitchen; especially on shelving. Replace foil that is lining the shelf near the hot holding unit. Shelving in walk-in cooler needs cleaning as well. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Keep these areas 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, Feb 25, 2025 · Original Source

1 - Inspection

Mar 21, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; One pan of chili sitting in a double boiler on the grill and said to be hot holding measured 119-167F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Chili was reheated to 165F in a pot on the stove.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of chili in the walk-in cooler was prepared on 3.13 (8 days prior) and another had a prep date of 3.06...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: 3.13 container voluntarily discarded. 3.06 container was able to be identified as actually prepared on 3.16 and dated as such.

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 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 some of the coolers are flaking/rusting...Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent). The new gasket of the bottom shelf in the chef base cooler is folding and not sealing fully...Equipment and components shall be maintained intact and in good repair/condition.

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; The shelving in the walk-in cooler; dry storage; and dish areas have dust or food residue buildup. The threshold for the walk-in cooler has residue buildup. Machines on shelves in the prep area are collecting large amounts of dust and debris...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The handwashing sink near the server's nook is leaking from the drain pipe...The plumbing system and its fixtures shall be maintained in good repair.

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor tiles in the kitchen are damaged and cracks/small holes are present...Physical facilities shall be maintained in good repair. Some of the items mentioned previously have been repaired.; 6-501.12; Core; Observed soiled/dusty ceiling tiles/vents; walls; flooring; and drain pipes...Physical facilities shall be cleaned as often as necessary to keep them 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, Mar 21, 2024 · Original Source

1 - Inspection

Oct 5, 2023

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Uncooked sausage and slices of pork were stored above covered pans of lettuce; coleslaw; etc. inside of the lowboy cooler in the middle of the hot line...Food shall be arranged in equipment to be protected from cross contamination. Raw animal foods shall be stored separately from ready-to-eat foods and stored according to final cook temperatures. CDI: Product rearranged.

In plain English

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

More about other finding

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; Shepherd's pie; chili; queso; and onion gravy in the double door reach-in cooler measured 43F to 47F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product had been used earlier in the day and this unit had difficulty cooling the product. Food was relocated to the walk-in for rapid cooling and discussion had about keeping TCS food towards the top (colder) part of the unit or in the walk-in. Improvement seen in all other coolers holding product at or below 41F. Full points taken upon next repeat violation.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Quat sanitizer in the 3rd basin of the utensil sink measured above 400 ppm (but was not currently in-use during the inspection)...Chemical sanitizers applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in food-contact surface sanitizing solutions (150-400 ppm for quaternary ammonium solutions and 50-200 ppm for chlorine). CDI: Sanitizer will be diluted to a max of 200 ppm with cold water until the pump is serviced.

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

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Unopened; vacuum packaged salmon was thawing in the chef base cooler...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing. CDI: Packages opened. Education given.

In plain English

More about food kept at an unsafe temperature

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; A stack of aluminum pans on the hot line & a stack of plastic plates in a storage closet were stored with their food-contact surfaces facing up...Single-service/use articles shall be stored by using means that afford protection from contamination until used. Invert these items onto clean shelving or cover 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 4-501.11Cleaning 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 some of the coolers are flaking/rusting...Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).

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; The shelving in the walk-in cooler; dry storage; and dish areas have dust or food residue buildup. The surfaces of equipment like the rolling cart; the top of the dish machine; and lower prep table shelves are soiled...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease. Some improvement seen in certain 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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Mop sink/can wash basin has missing/damaged tiles. The caulking behind the handwash sink near the prep sinks is no longer effective. Floor tiles in the kitchen are damaged...Physical facilities shall be maintained in good repair. Some of the items mentioned previously have been repaired.; 6-501.12; Core; Observed soiled/dusty ceiling tiles; walls; flooring; and drain pipes...Physical facilities shall be cleaned as often as necessary to keep them 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, Oct 5, 2023 · Original Source