Restaurant · Wake County, NC

Home2 Suites Inspired Table

Name: Home2 Suites Inspired Table
Address: 1020 Lower Shiloh Way, Wake County, NC

1020 Lower Shiloh Way

Last inspected Jun 17, 2026 · View Map ↗ · Compare ↗

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Score 95

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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

3 inspections

1 - Inspection

Jun 17, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Paper towels were not accessible to kitchen handwashing sink at start of inspection. Each handwashing sink or group of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels were placed on-top of paper towel dispenser.

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

Thermometers provided & accurate

Inspector’s notes

4-302.12 Food Temperature Measuring Devices (Pf) PIC could not locate food thermometer. A food temperature measuring device shall be provided and readily accessible. REHS will verify acquisition of thermometer by 6/26/2026.

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 3-306.13 (B) and (C) Consumer Self-Service Operations (Pf) Apples were not wrapped or served with serving utensils for customer self-service. PIC Food shall be protected from contamination in consumer self-service operations. CDI: Apples were removed from serviceContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.13 (B) and (C) Consumer Self-Service Operations (Pf) Apples were not wrapped or served with serving utensils for customer self-service. PIC Food shall be protected from contamination in consumer self-service operations. CDI: Apples were removed from service; washed; and will be wrapped for next breakfast service.

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 4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Box of to-go containers was stored directly on the floor. Cleaned single-service and single-use articles shall be stored in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Box of to-go containers was stored directly on the floor. Cleaned single-service and single-use articles shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store to-go containers above the floor.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Gasket on reach-in cooler was torn. Ice formation under evaporator in reach-in cooler was leaking. Equipment shall be maintained in a state of good repair. Repair items noted.

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 17, 2026 · Original Source

1 - Inspection

Mar 6, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of eggs and container of ham were maintained beyond 7 days within reach-in cooler (02/25/25 and 02/27/25; respectively). Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC voluntarily discarded food.

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

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

In plain English

More about food not protected from contamination

notedCode —Cleaning 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) Handles on cabinetry were loose and hanging off from cabinet. Gasket on far reach-in cooler was torn. Equipment shall be maintained in a state of good repair. Repair items noted.

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 6, 2025 · Original Source

1 - Inspection

Feb 5, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 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; A food protection manager was not present; food employees only had food handler certifications. 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. Acquire food protection manager certification before the next 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

majorCode 2-103.11 (O)Permits, training, and postings

Official wording

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

Inspector’s notes

2-103.11 (O); Priority Foundation; The food employee health policy posted in the kitchen did not include non-typhoidal salmonella in the list of reportable illnesses. The person in charge shall ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as specified in the NC Food Code. CDI - REHS emailed PIC updated health policy. Ensure food employees read and sign this form to ensure they are informed of their responsibilities.

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

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; The establishment bodily fluid cleanup procedure did not go in-depth about the steps that employees must take to prevent exposure; minimize spread of contamination; and clean surfaces after a bodily fluid incident. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of these bodily fluids onto surfaces in the food establishment. The procedures shall address specific actions employees must take to minimize the spready of contamination and exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. CDI - REHS emailed PIC written procedures. Print and have for future reference before the next inspection.

In plain English

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

More about other finding

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; An open package of precooked omelets did not have a date marking; manager indicated that it had been opened on the past Saturday. A food shall be discarded if it is in a container of package that does not bear a date or day. CDI - PIC voluntarily discarded unmarked food; REHS informed PIC of requirements of date marking. ; 3-501.17; Priority Foundation; An opened package of premade sausage egg and cheese sandwiches had a date marking of 2/05-2/12; when speaking to the manager the day the package was opened was not counted as day 1. Refrigerated; ready-to-eat; TCS (time/temp control for safety) food prepared; or opened from a package from a processing plant; 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 when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Expiration date on food was corrected to be in-line with NC Food Code date marking rules.

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

majorCode 4-303.11Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-303.11; Priority Foundation; Detergent was not available for the dish machine; therefore the utensils and dishware that goes through the dish machine is not being fully cleaned. Cleaning agents that tare used to clean equipment and utensils shall be provided and available for use during all hours of operation. Detergent is available at the 3-compartment sink; until new dishwasher is available the dish machine may not be used. Follow-up by 2/15/2024.; 4-302.13; Priority Foundation; Establishment does not have a way of testing the high-temperature dish machine. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring utensil surface temperature. CDI - PIC placed order for thermal test strips.

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 5, 2024 · Original Source