1 - Inspection
Dec 31, 2025
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Dec 31, 2025 · Original Source
Restaurant · Wake County, NC
Homewood Suites Raleigh/Cary Food Service
100 Macalyson Ct
Last inspected Dec 31, 2025 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections1 - Inspection
Aug 22, 2024
Score 97
Official score: 97 · 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; No food protection manager was present during inspection. The manager with a ServSafe certificate is out of town. 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.
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 issuesminorCode 3-305.11Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of food including biscuits and apples were observed on the floor of the walk-in cooler. Food shall be stored at least 6 inches above the floor. Boxes may absorb floor moisture and contaminate food inside. CDI- boxes moved to shelving.
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 contaminationminorCode 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; The ice scoop was observed stored in a blue plastic ice holder with brown residue on the bottom. Utensils shall be stored in a clean; dry location and where they are not exposed to splash; dust; or other contamination. CDI- scoop and holder were removed for cleaning. ; 4-901.11; Core; Observed an employee using a cloth to dry dishes coming out of the warewashing machine. Clean equipment and utensils may not be cloth dried. CDI- made employee aware of this and instructed them to air-dry clean equipment. Note: Utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
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 issuesmajorCode 4-302.13Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Facility is using a hot water sanitizing warewashing machine. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. No such device was availalbe at the time of inspection. CDI- manager ordered thermolabels (heat stickers) during inspection. Text a photo and send it to number listed below. No point taken
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 problemsminorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Floor under the warewashing area is soiled. Increase cleaning frequency. Full point may be taken for repeat violation. Cleaning has improved in other 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 problemsOfficial record from Wake County Environmental Services, Aug 22, 2024 · Original Source
1 - Inspection
Dec 15, 2023
Score 97.5
Official score: 97.5 · Understand this area’s scale
3 recorded violations
majorCode 3-501.17Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation; Opened container of diced tomatoes from Tuesday did not bear a date. An opened bag of chopped lettuce also did not bear a date. Ready-to-eat TCS food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened if kept longer than 24 hours. TCS (time/temperature controlled for safety) food shall not be stored longer than 7 days once opened except for commercially prepared deli salads (macaroni salad; potato salad etc..) The day the package is opened shall count as day 1. CDI- dates affixed 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 problemsminorCode 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; Some dust accumulation on ice machine vents. The sprayer nozzle at the three comp sink is soiled with residue. The 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. Improved cleaning since previous inspection. Full point not taken.
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 problemsminorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Floors under the coffee maker; under the warewashing area and under the shelf near the mop sink are soiled. Increase cleaning frequency. Full point may be taken for repeat violation.
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 problemsOfficial record from Wake County Environmental Services, Dec 15, 2023 · Original Source