Restaurant · Wake County, NC

Hyatt House Food Service

Name: Hyatt House Food Service
Address: 10962 Chapel Hill Rd, Wake County, NC

10962 Chapel Hill Rd

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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Score 96

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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

7 inspections

1 - Inspection

Jul 16, 2026

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode —Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. To-go containers were not inverted during storage on top shelf of make-line unit. Invert containers.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of black residues on the interior baffle. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.

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 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 salsa did not have a label with the date of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Salsa was voluntarily discarded.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Vents above ice machine had accumulations of dust. Flooring in walk-in cooler had accumulations of black debris. Wheels on cook-line units near fryer were soiled with accumulations of grease. Physical facilities shall be cleaned at frequency necessary to keep them clean. Clean areas listed.

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 16, 2026 · Original Source

1 - Inspection

Mar 5, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of black residues on the interior baffle. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently. RepeatCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

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 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). (Pf) Facility time as a public health control procedures for milk; cream; yoghurt; eggs; and melons were incomplete. CDI: REHS completed procedures with PIC.

In plain English

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

More about other finding

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) Vents above ice machine had accumulations of dust. Physical facilities shall be cleaned at frequency necessary to keep them clean. Clean vents.

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 5, 2026 · Original Source

1 - Inspection

Oct 1, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of black and pink residues on the interior baffle. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.

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

majorCode 4-204.117 Warewashing MachinesCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-204.117 Warewashing Machines; Automatic Dispensing of Detergents and Sanitizers (Pf) Audible alarm was signaled during dish machine cycles indicating that the detergent is not dispensing. Mechanical dish machines shall automatically dispense detergents and sanitizers and incorporate a visual or audible alarm to signal if sanitizers and detergents are not delivered. Facility does not have detergent to replace. REHS will verify that detergent is replaced by 10/10/2025.

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 1, 2025 · Original Source

1 - Inspection

May 27, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 4-703.11(B) After being cleaned in a mechanical dish machineCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11(B) After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer (P) Dish machine final rinse temperature was 110-119F during inspection. Utensils and equipment were not able to achieve 160F surface temperature. CDI: Facility will use 3-compartment sink for sanitizing until dish machine is repaired.

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 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) Containers of cream cheese were maintained above 41F on buffet line. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Cream cheese was voluntarily discarded by PIC. Avoid storing cream cheese outside of temperature or time control.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Vents above ice machine had accumulations of dust. Physical facilities shall be cleaned at frequency necessary to keep them clean. Clean vents.

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 27, 2025 · Original Source

1 - Inspection

Feb 6, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 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) Food protection manager was not present inspection. The PIC (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. A certified food protection manager shall be present during all hours of food preparation or service. Obtain certification. ANSI-Approved courses: 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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. (P) Quaternary ammonia sanitizing solution was disconnected from dispenser at start of inspection. Sanitizing solution had a concentration of 0 PPM. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM. CDI: Sanitizing solution was reconnected 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

notedCode —Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Sausage was thawing outside of refrigeration on prep table with a temperature range of 32-45F. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Sausage moved to walk-in cooler for thawing.

In plain English

More about food kept at an unsafe temperature

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) Prep cooler gaskets; doors; and shelving were soiled with food debris and sticky residues. Sides of make-line units were soiled with grease and food debris. Panels on exhaust hood were soiled with accumulations of grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) Employee bag was stored on dish storage rack at 3-compartment sink. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store personal items in designated areas.

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, Feb 6, 2025 · Original Source

1 - Inspection

Aug 14, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 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; Food protection manager was not present inspection. The PIC (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. A certified food protection manager shall be present during all hours of food preparation or service. Obtain certification. ANSI-Approved courses: 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

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; One bucket of quaternary ammonia sanitizing solution had a concentration above 400 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing solution was diluted.

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

majorCode 4-204.115Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-204.115; Priority Foundation; Establishment did not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. EHS will verify acquisition of temperature indicator by 8/24/2024.

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 14, 2024 · Original Source

1 - Inspection

Jan 24, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 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; There was no-one with the food protection manager certification. The PIC (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. A certified food protection manager shall be present during all hours of food preparation or service. Obtain 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

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Couple of food employees did not wear any hair restrains. Food employees shall wear hair restraints such as hats; hair coverings or nets to effectively keep their hair from contacting exposed food and clean equipment. CDI - they put on hair restraints during inspection.

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

majorCode 4-204.115Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-204.115; Priority Foundation; Establishment did not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. CDI - Discussed getting thermolabels; a waterproof thermometer or dish simulator thermometer.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floors under the shelving especially in the corners in the walk in cooler and freezer need more frequent cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors.

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, Jan 24, 2024 · Original Source