Restaurant · Wake County, NC

Honeybaked Ham Company

Name: Honeybaked Ham Company
Address: 423 Crossroads Blvd, Wake County, NC

423 Crossroads Blvd

Last inspected May 5, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

May 5, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 2-201.11(A) Employee Reporting Requirements P Expanded knowledge of illness and symptom reporting requirements are needed. Employee Health Policy is not readily accessible. Permit holder shall require food employees to report to the PIC if they have symptoms of a food borne illness (vomitingPermits, training, and postings

Official wording

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

Inspector’s notes

2-201.11(A) Employee Reporting Requirements P Expanded knowledge of illness and symptom reporting requirements are needed. Employee Health Policy is not readily accessible. Permit holder shall require food employees to report to the PIC if they have symptoms of a food borne illness (vomiting; diarrhea; jaundice; sore throat with fever; open wound that can't be covered) or have been diagnosed with or exposed to one of the following: Norovirus; Salmonella Typhi; Hepatitis A; Shigella; E. coli or nontyphoidal Salmonella. Employee Illness Action Chart is being provided today and placed onto the wall in the hallway to reference. Honey Baked Ham Company shall provide employee health policy and assure employees are aware of what needs to be reported to management.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting Boards have black microbial growth and are deteriorating with rough cuts. Cutting board is warped. Restore cutting boards to a cleanable condition or replace them. One cutting board was discarded today. 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Replace ice machine water hoses that are black inside. Replace spongy insulation wrap behind the front panel of the ice machine. Maintain the ice machine in clean and cleanable condition. discussed today

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, May 5, 2026 · Original Source

1 - Inspection

Aug 28, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) Ware Washing Sink is not clean. Sanitizing compartment will not hold water; repair is needed. Clean the ware washing sink daily with detergent.

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 (C) Fan Covers inside the walk in cooler are dustyCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Fan Covers inside the walk in cooler are dusty; soiled. Grey plastic panel inside the ice machine is soiled with microbial growth. Ice Scoop Holder is not clean. Maintain 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, Aug 28, 2025 · Original Source

1 - Inspection

Mar 24, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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; Priority; Potato salad in grab and go case at 45F. Manager stated potato salad was prepared today. Educated about cooling potato salad to 41F before placing into grab and go cooler. Items re-located to walk-in cooler during inspection.

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

Official record from Wake County Environmental Services, Mar 24, 2025 · Original Source

1 - Inspection

Jul 2, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chlorine sanitizer solution at three compartment sink below 50ppm; and tested at 25ppm. A chemical sanitizer used in a sanitizing solution shall be at correct concentration according to manufactures use instructions. Bleach/Chlorine sanitizer solution shall be 50-200ppm. Solution emptied and replaced during inspection with 50-100ppm.

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 2, 2024 · Original Source

1 - Inspection

Dec 28, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting Board is fuzzy; deteriorating; has cuts along edges. Cutting board stored in the back has deep black areas. Restore cutting boards to a cleanable; hard condition. discussed today

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, Dec 28, 2023 · Original Source