Restaurant · Wake County, NC

Honey Baked Ham Company #103

Name: Honey Baked Ham Company #103
Address: 5275 Six Forks Rd, Wake County, NC

5275 Six Forks Rd

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

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Score 98.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Aug 14, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C); No one present in the establishment had a valid food protection manager certification that was within expiration. At least one employee present at all times shall have valid food protection manager certification.

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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C); Ice is beginning to build on the evaporator of the walk in cooler directly above food boxes. Food shall be stored in a clean; dry area where it is not exposed to potential contamination.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); A few clean dishes were found being stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows air drying.

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, Aug 14, 2026 · Original Source

1 - Inspection

Mar 19, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While improvements have been made in this area; cheese was being stacked too highly inside of a prep top cooler and was up to 48F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to closed refrigeration to be cooled down before a 4 hour period elapsed.

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 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; PIC was unable to locate a thin probe thermometer capable of measuring the temperature of thin food items. . Provide a thin probe thermometer for accurate measure of thin foods. VR- EHS returning in 10 days to ensure a thin probe thermometer has been 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

notedCode 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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean dishes were found being stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows air drying.

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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Handwashing sink caulking (and some of the 3 compartment sink caulking) has brown residue/growth and should be cleaned or replaced. Non food contact surfaces shall be kept free of soil residue and other debris.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling ventilation cover above the preparation room has dust accumulation and needs to be cleaned. Physical facilities shall be cleaned at a frequency 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 19, 2026 · Original Source

1 - Inspection

Jun 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Potato salad; ham; and chicken salad in the back corner of the walk-in cooler were at 47F. Tomato and cut lettuce in the flip top cooler were at 44F. Potentially hazardous food being held cold shall remain at 41F below. PIC stated that the food in the walk-in cooler was out of temperature due to repair company temporarily turning off the cooler around 2 hours before the inspection. CDI- Food was taken to the walk-in freezer to be cooled down before a 4 hour period elapsed. Repair company was present during the inspection and is repair/adjusting both coolers.

In plain English

More about food kept at an unsafe temperature

minorCode 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C); Employees were observed preparing food items while wearing wrist watches. Other than a plain wedding band; employees may not wear jewelry on their wrists or hands where preparing food.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)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); Walk-in cooler condenser is damaged and water is leaking on to the floor. Equipment shall be maintained in a state of good repair. Repair company was present during the inspection to repair the condenser.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling ventilation cover above the 3 compartment sink has dust accumulation and needs to be cleaned. Physical facilities shall be cleaned at a frequency 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, Jun 24, 2025 · Original Source

1 - Inspection

Jan 18, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 3-305.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12; Core; Water is leaking and refreezing onto packaged food in the outdoor walk-in freezer; directly under the evaporator unit. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. Facility is working on repairing this unit. PIC stated that refrigeration technician is scheduled to visit next week to continue repairs on this unit. Relocate food away from this drip or place containers above food to catch water/ice until unit is functioning properly.

In plain English

More about food not protected from contamination

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; Cutting board stored as clean found resting on faucet knobs of 3-compartment sink. A few clean spatulas found stored on wall where they may potentially contact an unclean surface. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. CDI- Utensils and cutting board were placed in wash solution of warewashing sink to be cleaned and sanitized. Designate a better location for these utensils.