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Restaurant · Wake County, NC

IHOP #4408

3009 Capital Blvd

Last inspected Jul 2, 2026 · View Map ↗ · Compare ↗

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Score 94

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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

10 inspections

1 - Inspection

Jul 2, 2026

Score 94

Official score: 94 · Understand this area’s scale

15 recorded violations

notedCode 6-301.12 Hand Drying Provision (Pf) Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed 1 hand sink with no paper towelsHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed 1 hand sink with no paper towels; and the other hand sink has paper towels; but the towel dispenser is not functioning. Corrected during inspection (CDI) - paper towel provided and accessible.

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.

More about handwashing problems
notedCode 3-302.11 (A)(4) Except when the food is being cooledOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. - Walk-in freezer: a bag of chicken left open without closing the bag. Discussed the matter with the person in charge (PIC). CDI - the frozen chicken bag closed.

In plain English

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

More about other finding
notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred - Observed ice machine bin ceiling and on the side wall with black stains accumulation. - Observed black stains on the soda machine nozzle. Discussed the matter with PIC.

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 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. - Observed dry goods storage: 2 cartons of soda liquid stored directly on the floor. CDI - the 2 cartons of soda liquid were restored on a shelf.

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 2-303.11 Prohibition - Jewelry (C). Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C). Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed 1 food employee with wristbands. Repeat. Discussed the matter with PIC There is improvement compared to the last inspection report; no points at this time.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Clean equipment and utensils shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking (C) - Observed wetness on a stack of clean pans. Discussed the matter with PIC. Repeat

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) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C). Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Front service area: The coffee filters were stored without protection. CDI- the coffee filters were restored in a closed container. Repeat.

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 4-501.11 Maintain equipment in good repair. - Female restroom: Observed 1 toilet seat not functioning. Also 1 of the hand sinks is not functioning. - The walk-in freezer has heavy ice buildupCleaning 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. - Female restroom: Observed 1 toilet seat not functioning. Also 1 of the hand sinks is not functioning. - The walk-in freezer has heavy ice buildup; which indicates the machine may not be functioning properly. - Walk-in cooler and freezer door handles are in poor repair.

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 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. - Observed heavy accumulation inside the dishwasher chamber that needs to be cleaned every 24 hours. Repeat.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C);. Non food-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. (C) - Residue accumulation along sides of cook equipment; exteriors of equipment; along equipment door seals; in drawer units; along legs and castors of equipment; Increase cleaning frequency to these areas. Repeat

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Maintain a plumbing system in good repair. (B) Leak pipe etc. not imminent threat - Observed 3 compartment sink faucet is leaking. PIC stated the maintenance work had been requested.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 5-501.17 Toilet Room ReceptacleCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17 Toilet Room Receptacle; Covered (C) Provide a covered waste bin in female restrooms. - Female restroom: 1 stall has a receptacle with no cover. All other waste bins have covers. Discussed the matter with PIC.

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 5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed grease trap with heavy buildup on the ground and overflow out of the trap that needs to be cleaned. Discussed the matter with PIC. OverallFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed grease trap with heavy buildup on the ground and overflow out of the trap that needs to be cleaned. Discussed the matter with PIC. Overall; the dumpster area is in acceptable condition and is maintained; no point at this time.

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
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). (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) - Observed heavy accumulation on the cove baseboard and under the dishwasher drainboard; 3-comp sink; and mop sink area. - Observed Dish rack area: light not functioning Discussed the matter with PIC.

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 6-202.11 Light BulbsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11 Light Bulbs; Protective Shielding (C) Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles. - Observed light bulbs without protective shielding in these areas: walk-in freezer; chemical storage room. Discussed the matter with PIC.

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, Jul 2, 2026 · Original Source

1 - Inspection

Feb 6, 2026

Score 91.5

Official score: 91.5 · Understand this area’s scale

14 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P). (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. - Standing cooler: Partially cooked bacon(blanched) stored under raw shell eggs. CDI - the blanched bacon restored above raw eggs.

In plain English

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

More about other finding
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 Lactic acid sanitizer effective range shall be within 232-700ppm. - Observed 2 buckets of lactic acid sanitizer with zero concentration. Corrected during inspection (CDI). The 2 buckets of lactic acid sanitizer were refilled to 700 ppm.

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) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P). Maintain TCS foods in hot holding at 135F or above. -P - Observed sausages (121F; staging between orders) on the grill top with the temperature under 135F. CDI; the sausages involved were discarded voluntarily.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf). Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Walk-in cooler: a package of hotdog with no date mark on when it was unpacked; and was unable to tell when it was unpacked. CDI- the hotdogs involved were discarded voluntarily

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 3-302.12 Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. (C) - Observed 1 working container of flour with no label. CDI - label provided.

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 2-303.11 Prohibition - Jewelry (C). Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C). Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. 2-402.11 Effectiveness - Hair Restraints (C). Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed 1 employee at the dishwashing area with no hair net - Observed 3 food employees with wristbands. Discussed the matter with the person in charge (PIC)

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Clean equipment and utensils shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking (C) - Observed wetness on a stack of clean pans. Discussed the matter with PIC. The pans were restacked to allow air drying. Repeat

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) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C). Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Front service area: The coffee filters were stored without protection. CDI- the coffee filters were restored in a closed container.

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. - Observed 1 prep cooler for liquid egg storage not functioning. Also standing freezer not functioning. PIC has a work order in place. - Walk-in freezer door gasket with a gap (slightly ice accumulated at the door frame).

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 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. - Observed heavy accumulation inside the dishwasher chamber that needs to be cleaned every 24 hours. Repeat.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C);. Non food-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. (C) - Residue accumulation along sides of cook equipment; exteriors of equipment; along equipment door seals; in drawer units; along legs and castors of equipment; Increase cleaning frequency to these areas. Repeat

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Maintain a plumbing system in good repair. (B) Leak pipe etc. not imminent threat - Observed 1 hand sink is leaking( near 3-comp sink). 1 hand sink in the female restroom (out of 2) is not functioning. PIC stated the maintenance work had been requested.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 5-501.111 AreaFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111 Area; Enclosures and Receptacles; Good Repair (C) 5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.114 Using Drain Plugs (C) - The waste dumpster with the door open; holes and rust at the bottom; and a missing drain plug. Discussed the matter with the PIC regarding replacing the new dumpster.

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
notedCode 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed multiple areas of walls and ceiling with peeling paint and or holes that need repair. Discussed the matter with the PIC

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 6, 2026 · Original Source

1 - Inspection

Jul 14, 2025

Score 90.5

Official score: 90.5 · Understand this area’s scale

12 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.

In plain English

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

More about other finding
notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Dish room paper towel dispenser out of paper towels. Front server handwashing sink out of paper towels. When asked; PIC stated front dispenser is currently not working. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels added during inspection.

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.

More about handwashing problems
notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core - Some foods in reach-in refrigerators were stored uncovered...Unless actively cooling; foods in storage shall be kept covered or sealed...Cover foods in storage. [REPEAT]

In plain English

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

More about other finding
notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; A few pans stored as clean observed with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes returned for additional cleaning during inspection. [REPEAT]

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: All the TCS foods in the left prep line cooler cold-holding above 41F as shown in above grid. In the right prep cooler; cut tomatoes in individual cups; stacked high; in thick plastic pan; holding too warm at 55F; and queso cups at 48F. In the tall glass door unit; potato hash holding at 55F. In the front prep unit; salsa cups holding at 42.2F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Discussed various methods to improve cold-holding with PIC (ex.- keep TCS foods below fill line; individual pan lids for chunky items; metal pans). Have these units serviced and temperature reduced. [REPEAT]

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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Burgers on menu not ties to Consumer Advisory (no asterisk by these items). When asked; PIC stated the burgers can be cooked-to-order; so may be cooked lower than 155F final cook temperature. If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. CDI- PIC educated on requirement. Prior to your next inspection; have menu updated to include asterisks by the cook-to-order burgers; or only offer burgers cooked to at least 155F.

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 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; Some metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pans moved during inspection.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Walk-in freezer door missing entire side of door gasket with ice accumulation inside; and missing full door handle. Door gaskets torn on a couple of the tall units. Rusted wire shelves in tall cold-hold units. Front server paper towel dispenser at handwashing sink not working. Front low drawer warmers no longer work. Tall cold-hold unit no longer working; and handle insert broken off/missing. Bottom air intake panels missing on several cold-hold units with residue/debris accumulation inside; some with filter needing cleaning. Pooled water inside tall glass-door unit may be indication of clogged drain lines. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the torn door seals. Replace the walk-in freezer door handle. Repair/Replace the rusted shelves. Repair; Replace or Remove the broken equipment. 4-202.11; Priority Foundation; A couple plastic food storage lids stored as clean observed cracked through to food surface. Fry pan with black char accumulation along exterior and interior non-stick coating damaged with parts missing. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged lids voluntarily discarded by PIC during inspection. [REPEAT]

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Residue accumulation along sides of cook equipment; exteriors of equipment; along equipment door seals; in drawer units; along legs and castors of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [REPEAT]

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Piping under dish room handwashing sink leaks when in use. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair the leaking plumbing.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains. [REPEAT]

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
notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Grout between floor tiles worn down in some areas of kitchen and dish room with pooled water and debris. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Regrout the floors so smooth and cleanable. 6-501.12; Core; Ice accumulation inside walk-in freezer along door where door seal missing. Some residue accumulation along walls throughout; and floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]

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 14, 2025 · Original Source

1 - Inspection

Nov 13, 2024

Score 91.5

Official score: 91.5 · Understand this area’s scale

9 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core - Some foods in reach-in refrigerators were stored uncovered...Unless actively cooling; foods in storage shall be kept covered or sealed...Cover foods in storage.

In plain English

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

More about other finding
notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; [Repeat] Several food containers and glassware being stored as clean observed with food debris; lipstick stains and residue accumulation present. Equipment and utensil food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dish area to be cleaned.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority - [Repeat] Individual containers of mashed potatoes in the flip top cooler were holding above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by moving food items to the walk-in cooler to cool. Improvements made.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B);[Repeat] Sanitizer buckets kept throughout the kitchen tested at 0ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; [Repeat] The walk-in cooler door still does not close properly. Several gaskets observed missing or in bad repair. The single-door reach-in cooler in the kitchen does not work. Food service equipment shall be maintained in good repair...Repair the reach-in cooler and make sure the walk-in cooler door closes properly.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; [Repeat] Interiors of the dish machine still has a good amount of residue accumulation present...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase dish machine clean frequency. Some improvements made.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; [Repeat] Observed soiled wire and solid metal shelves; interiors of prep coolers; sides of equipment and wheels/castors. Food and other debris also observed inside of the clear bins storing clean dishes...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.115 Maintaining Refuse Areas and Enclosures (C)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C); [Repeat] Grease residue is present on the ground in some areas. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. Increase cleaning frequency.

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
notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; [Repeat] Floors and walls throughout kitchen; storage; wait station area were soiled and had food debris accumulation. Some ice was accumulated on walk -in freezer floor...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above; and remove all ice from freezer floor.

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, Nov 13, 2024 · Original Source

2 - Re-Inspection

Oct 28, 2024

Score 88

Official score: 88 · Understand this area’s scale

13 recorded violations

notedCode 4-903.11(C )Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ); To-Go containers observed being stored with food contact portion exposed. Coffee filters were observed being stored uncovered. 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.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; [Repeat] The walk-in cooler door still does not close properly. Several gaskets observed missing or in bad repair. The single-door reach-in cooler in the kitchen does not work. The walk-in freezer has ice buildup around the doorway. Food service equipment shall be maintained in good repair...Repair the reach-in cooler and make sure the walk-in cooler door closes properly.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; [Repeat] Interiors of the dish machine has a significant amount of residue accumulation present...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase dish machine clean frequency.

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 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation - Soap was not available at handsink in the main cooking area...Each handsink or group of 2 adjacent handsinks shall be provided with an adequate supply of soap...CDI by providing soap at handsink.;

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.

More about handwashing problems
notedCode 3-304.15(A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15(A) ; [Priority] Food employee observed wiping soiled gloves off with a paper towel instead of discarding. Food employee also observed pulling up their pants with gloved hands. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- education given

In plain English

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

More about other finding
notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; [Repeat] Several food containers and glassware being stored as clean observed with food debris;lipstick stains and residue accumulation present. Equipment and utensil food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dish area to be cleaned.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority - Several TCS* foods in the standup reach-in cooler were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by voluntarily discarding food items. Do not store food items in this cooler until it has been fixed.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B);[Repeat] Sanitizer buckets kept throughout the kitchen tested at 0ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core - Utensils found stored in 122F hot water...During pauses in food preparation; utensils may be stored in running water OR in water maintained at temperature of 135F or above OR on clean; dry surface if washed/sanitized every 4 hours when used with TCS* foods...Store dispensing utensils as stated above.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; [Repeat] A few clean dishes observed with wet stacking. Clean equipment and utensils shall be stored in self-draining position that allows air dry and covered or inverted...Separate wet containers so they completely air dry before stacking.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; [Repeat] Observed soiled wire and solid metal shelves; microwave interiors; interiors of prep coolers; sides of equipment and wheels/castors. Food and other debris also observed inside of the clear bins storing clean dishes...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.115 Maintaining Refuse Areas and Enclosures (C)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C); [Repeat] The oil dumpster has overflowed out back resulting in grease pooling on the ground. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. Increase cleaning frequency.

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
notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; [Repeat] Floors and walls throughout kitchen; storage; wait station area were soiled and had food debris accumulation. Some ice was accumulated on walk -in freezer floor...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above; and remove all ice from freezer floor.

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 28, 2024 · Original Source

1 - Inspection

Oct 16, 2024

Score 88.5

Official score: 88.5 · Understand this area’s scale

13 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; [Repeat] Food employees observed dropping food on the floor; picking it up to discard but did not wash their hands before putting new gloves on. Hands shall be washed during food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; after engaging in other activities that contaminate the hands. CDI- employee was educated and employee washed their hands.

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.

More about handwashing problems
notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; [Repeat] Employee was observed dumping water inside of the handwashing sink in the service station area. A handwashing sink may not be used for purposes other than handwashing. CDI- education given.

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.

More about handwashing problems
notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; [Repeat] A few food containers and glassware being stored as clean observed with food debris; and residue accumulation present. Equipment and utensil food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dish area to be cleaned. 4-501.114; Priority; Sanitizer setup in the 3-compartment sink tested at 0ppm. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- education given to employee on how to properly mix sanitizer.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Food employees observed preparing food without hair restraints. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Sanitizer buckets kept throughout the kitchen tested at 0ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 3-304.12 (C )Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (C ); A knife used for food preparation was observed being stored in a well of ice in the service area. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; A few clean dishes observed with wet stacking. Clean equipment and utensils shall be stored in self-draining position that allows air dry and covered or inverted...Separate wet containers so they completely air dry before stacking.

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(C )Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ); To-Go containers observed being stored with food contact portion exposed and next to a soiled utility fan. Coffee filters were observed being stored uncovered. 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.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; [Repeat] The walk-in cooler door still does not close properly. Several gaskets observed missing or in bad repair. The single-door reach-in cooler in the kitchen does not work. The hood system above the fryers is not functioning properly. The kitchen gets very smoky..Food service equipment shall be maintained in good repair...Repair the reach-in cooler and make sure the walk-in cooler door closes properly.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; [Repeat] Interiors of the dish machine has a significant amount of residue accumulation present...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase dish machine clean frequency.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; [Repeat] Observed soiled wire and solid metal shelves; interiors of prep coolers; equipment wheels/castors; utility fans being used in the kitchen are heavily soiled. Food and other debris also observed inside of the clear bins storing clean dishes...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.115 Maintaining Refuse Areas and Enclosures (C)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C); The oil dumpster has overflowed out back resulting in grease pooling on the ground. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. Increase cleaning frequency.

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
notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; [Repeat] Floors and walls throughout kitchen; storage; wait station area were soiled and had food debris accumulation. Some ice was accumulated on walk -in freezer floor...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above; and remove all ice from freezer floor.

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 16, 2024 · Original Source

2 - Re-Inspection

Jun 27, 2024

Score 91.5

Official score: 91.5 · Understand this area’s scale

8 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; [Repeat] Food employees observed wiping sweat from their face but did not wash hand before donning new gloves. Hands shall be washed during food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; after engaging in other activities that contaminate the hands. CDI- employee was educated and employee washed their hands.

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.

More about handwashing problems
majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A scrub pad was observed inside of the handwashing sink in the cooking area. A handwashing sink may not be used for purposes other than handwashing. CDI- scrub pad removed. ; 6-301.12; Priority Foundation; Paper towels were not available at the handwashing sink near the 3-compatment sink. .Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by placing paper towels at handsink.

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.

More about handwashing problems
criticalCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Several containers of moldy fruits and vegetables (strawberries; blueberries and jalapenos) observed in the walk-in cooler. A container of moldy blueberries also observed in the service area cooler. FOOD shall be safe; unADULTERATED; and; as specified under sec. 3 601.12; honestly presented. CDI- PIC voluntarily discarded the fruit and vegetables.

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
majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; [Repeat] Several food containers and utensils observed with food debris; and residue accumulation present. Equipment and utensil food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dish area to be cleaned.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; [Repeat] The walk-in freezer door handle was damaged/missing. The walk-in cooler door does not close properly...Food service equipment shall be maintained in good repair...Repair/replace damaged door handle with similar approved equipment and make sure walk-in cooler door closes properly.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; [Repeat] Interiors of dish machine had significant lime (calcium build-up)...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase dish machine clean frequency.

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 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; [Repeat] Observed soiled wire and solid metal shelves; refrigerator condenser coils and adjacent areas; equipment wheels/castors; utility fan being used in the kitchen are heavily soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above

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; [Repeat] Floors and walls throughout kitchen; storage; wait station area were soiled and had food debris accumulation. Ice was accumulated on walk -in freezer floor...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above; and remove all ice from freezer floor.

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 27, 2024 · Original Source

1 - Inspection

May 22, 2024

Score 88

Official score: 88 · Understand this area’s scale

13 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; One food employee observed exiting and then entering the restaurant from outside and proceeded to continue work duties. Another food employee observed handling raw shelled eggs and grabbed a clean plate without a glove change or handwashing. Hands shall be washed during food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; after engaging in other activities that contaminate the hands. CDI- both employees were educated and both employees washed their hands.

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.

More about handwashing problems
majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A large fan was blocking the handwashing sink in the prep/cooking area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- fan was removed.; 6-301.11; Priority Foundation; [Repeat] Hand soap was not available at the handwashing sink in the dish area. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- soap was provided.

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.

More about handwashing problems
majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; [Repeat] A few pans and lids observed with food debris inside. .Equipment and utensil food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dish area to be cleaned.

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
criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; [Repeat] Liquid eggs checked at 10:00am were on ice in the reach-in cooler since 6:30am and holding at 51F. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by rapidly cooling food item. Eggs were checked later and holding at 38F.

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
minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; [Repeat] Observed one live roach crawling along the wall in between the fryer station and reach-in cooler. A few dead roaches observed inside of the warming drawers at the wait station (drawers not in use)...The premises shall be maintained free of insects and other pests and shall be controlled to eliminate their presence on the premises...Rid premises of roaches using methods approved for food service establishments (using commercial pest control company). NOTE: PIC provided latest Orkin Pest Control visit invoice from May 6; 2024. Follow their recommendations for cleaning; sanitation and maintenance to help eliminate pest activity and presence.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Employee observed filling containers of waffle/pancake batter on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Sit containers on the counters to fill or on a cart instead of the floor.

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
minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Food employees observed preparing food without hair restraints. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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
minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; [Repeat] A few clean dishes observed with wet stacking. Clean equipment and utensils shall be stored in self-draining position that allows air dry and covered or inverted...Separate wet containers so they completely air dry before stacking.

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
minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; A package of raw steak observed sitting on wrapped sleeves of cups and lids. Single-service and single-use articles shall be stored where they are not exposed to splash; dust or other contamination.

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
minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; [Repeat] The ice bin lid was damaged. The walk-in freezer door handle was damaged/missing. The walk-in cooler door does not close properly...Food service equipment shall be maintained in good repair...Repair/replace damaged ice machine lid; replace damaged door handle with similar approved equipment and make sure walk-in cooler door closes properly.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; [Repeat] The basins of the 3 comp sink are soiled with a buildup of residue. Interiors of dish machine had significant lime (calcium build-up)...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase dish machine clean frequency.

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 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; [Repeat] Observed soiled wire and solid metal shelves; dunnage racks; interiors/exteriors of refrigerators/freezers and door gaskets; refrigerator condenser coils and adjacent areas; equipment wheels/castors; interior bottom of fryers (grease build-up); unused equipment (hot holding drawers in wait station); utility fans being used in the kitchen are heavily soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; [Repeat] Baseboard; floor tiles; and some walls in kitchen; storage; near dining area; etc. are damaged with cracks; crevices and holes; and grout/caulk is missing in many areas. Caulk is damaged in corners of vent hood above cooking line. Some holes in kitchen/storage had holes. Ice was accumulated on walk-in freezer floor below (from evaporator/line leaks). One handsink faucet were leaking...Physical facilities shall be maintained in good repair...Repair/replace surfaces/fixtures above; and seal wall holes.; 6-501.12; Core; [Repeat] Floors; walls; baseboards; floor drains throughout kitchen; storage; wait station area were soiled and had food debris accumulation. Ice was accumulated on walk -in freezer floor as well as melted popsicles liquid was present along the floor. ...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above; and remove all ice from freezer floor.

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 22, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 91.5

Official score: 91.5 · Understand this area’s scale

12 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation - Very little soap dispensed from handsink soap dispenser by 3-compartment sink...Each handsink or group of 2 adjacent handsinks shall be provided with an adequate supply of soap...CDI by providing soap at handsink.; 6-301.12; Priority Foundation - No paper towels dispensed from handsink towel dispenser by 3-compartment sink...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by placing paper towels at handsink.

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.

More about handwashing problems
minorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core - Some foods in reach-in refrigerators and freezers were stored uncovered...Unless actively cooling; foods in storage shall be kept covered or sealed...Cover foods in storage.

In plain English

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

More about other finding
majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core - Significant pink mold build-up was observed inside interior bottom of ice machine...Equipment such as ice machines shall be cleaned frequently enough to prevent mold accumulation...Increase ice machine cleaning frequency.; 4-601.11 (A); Priority Foundation - Several food containers stored as clean had food debris on them...Equipment and utensil food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dish area to be cleaned.

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
criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Sausage links in double boiler on grill top were 97-126F...After properly cooking or reheating TCS* foods; they shall be maintained at 135F or above throughout entire product until served...CDI by reheating links.

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
criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods.

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
minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core - Observed one live small roach near drain in wait station area (and one dead roach in wait station handsink basin)...The premises shall be maintained free of insects and other pests and shall be controlled to eliminate their presence on the premises...Rid premises of roaches using methods approved for food service establishments (using commercial pest control company). NOTE: PIC provided Massey Pest Control visit invoice from January 31; 2024. Follow their recommendations for cleaning; sanitation and maintenance to help eliminate pest activity and presence.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
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 - Many clean food containers and pans were stacked while wet. Some clean plates were stacked where they were getting splattered by food debris...Clean equipment and utensils shall be stored where they are not exposed to splash and debris; in self-draining position that allows air drying; and covered or inverted...Separate wet containers so they completely air dry before stacking; and do not store clean plates where they can become splattered with food.

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
minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core - Some plastic ramekins and coffee filters were unprotected...Single service disposable food/beverage items shall be protected from contamination...Keep ramekins inverted on clean surfaces and coffee filters in their original plastic bags or in covered container.

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
minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core - Ice machine was covered by loose plexiglass (not entirely covering ice bin); and the ice bin lid was damaged. Some wire shelves were rusty; and one refrigerator door handle was damaged...Food service equipment shall be maintained in good repair...Repair/replace damaged ice machine (ice in ice bin below must be protected better); replace damaged shelves and door handle with similar approved equipment.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Interiors of dish machine had significant lime (calcium build-up)...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase dish machine clean frequency.

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 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 - Observed soiled wire and solid metal shelves; dunnage racks; interiors/exteriors of refrigerators/freezers and door gaskets; refrigerator condenser coils and adjacent areas; equipment wheels/castors; interior bottom of fryers (grease build-up); unused equipment (hot holding drawers in wait station)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above

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; walls; baseboards; floor drains throughout kitchen; storage; wait station area; some booth/dining areas etc. were soiled and had food debris accumulation. Some kitchen ceiling panels were soiled; and ice was accumulated on walk -in freezer floor...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above; and remove all ice from freezer floor.; 6-501.11; Core - Baseboard; floor tiles; and some walls in kitchen; storage; near dining area; etc. are damaged with cracks; crevices and holes; and grout/caulk is missing in many areas. Caulk is damaged in corners of vent hood above cooking line. Some holes in kitchen/storage and bathrooms had holes. Ice was accumulated under walk-in freezer evaporator lines and floor below (from evaporator/line leaks) and ice was accumulated on freezer door side and adjacent shelves inside. Vent hood ends above dish machine had plastic sheeting covering them due to air leaks from opening above. Some dining room ceiling tiles were stained from leaks. One handsink faucet and right faucet of 3-comp sink were leaking. 3-comp left sink cold water knob was stripped. At mop sink; when hot and cold water were turned off at knobs; water continued to run through chemical dispensing hose...Physical facilities shall be maintained in good repair...Repair/replace surfaces/fixtures above; and seal wall holes. Repair ceiling/sink leaks where needed.

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 6, 2024 · Original Source

1 - Inspection

Oct 13, 2023

Score 93.5

Official score: 93.5 · Understand this area’s scale

12 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Sausage links in double boiler on grill top were 119-123F...After properly cooking or reheating TCS* foods; they shall be maintained at 135F or above throughout entire product...CDI by reheating links.

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
criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority - TCS* foods in upright refrigerator that was accidentally unplugged were 52-55F (see temperature chart). Also; almost all temperatures of TCS* foods checked in walk-in cooler were 42F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. By end of inspection; walk-in cooler air temperature was 41F or less.

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
minorCode 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Core - Observed several dead roaches/insects on floors in kitchen/storage areas. A few were on top of ceiling light shields...Dead insects shall be removed from premises at frequency that prevents their accumulation or attraction of other pests...Remove dead insects on a regular basis.; 6-501.111; Core - Observed one live medium sized roach and one very tiny one...The premises shall be maintained free of insects and other pests and shall be controlled to eliminate their presence on the premises...Rid premises of roaches using methods approved for food service establishments (commercial pest control company).

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - One bucket of wiping cloth sanitizer was stored next to clean plates...Containers of sanitizing solutions shall be stored to prevent contamination of food and clean equipment/utensils...CDI by properly storing sanitizer bucket.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core - One scoop was in 127F hot water...During pauses in food preparation; utensils may be stored in running water OR in water maintained at temperature of 135F or above OR on clean; dry surface if washed/sanitized every 4 hours when used with TCS* foods...Store dispensing utensils as stated above.

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
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 - Several clean food containers were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air dry and covered or inverted...Separate wet containers so they completely air dry before stacking.; 4-901.11; Core - Observed worker using cloth towel to dry several wet utensils...After cleaning and sanitizing equipment and utensils; they shall be air dried...Discontinue towel-drying utensils/equipment after they have been washed; rinsed and sanitized.

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
minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core - Handle on one refrigerator door was damaged...Food service equipment shall be kept in good repair...Replace damaged refrigerator door.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Interiors of dish machine had significant lime (calcium build-up) and several nozzles on rotating water spray arms were blocked with debris...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase dish machine clean frequency.

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 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 - Observed soiled wire and solid metal shelves; interiors/exteriors of refrigerators/freezers and door gaskets; equipment wheels/castors; interior bottom of fryers (grease build-up); microwave oven interiors; unused equipment (hot holding drawers in wait station area)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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
criticalCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core - At 3-compartment sink; left faucet had stripped cold water knob. Right faucet arm had very heavy leak. Mop sink/can wash faucet was also leaking (after knobs at faucet are completely turned off and splitter black knobs are completely open; water continues to flow through hose)...The plumbing system and its components shall be maintained in good repair...Repair leaks and stripping water faucet knob. ; 5-203.14; Priority - Water supply lines on a few beverage machines had no backflow prevention devices (double-check valves)... Plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use; including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law...CDI by informing PIC of requirement.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core - One dumpster side door and grease bin lid were open...Trash/recycling receptacles shall be kept closed...Keep dumpster doors and lids closed when not in use.

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
minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Baseboard and floor tiles in kitchen; storage; near dining area; etc. are damaged with cracks; crevices and holes; and grout/caulk is missing in many areas. Caulk is damaged in corners of vent hood above cooking line. Some holes in kitchen/storage and bathrooms had holes. Walk-in cooler evaporator fan covers were missing. Ice was accumulated under walk-in freezer evaporator lines and floor below; and ice was accumulated on freezer door side and adjacent shelves inside...Physical facilities shall be maintained in good repair...Repair/replace surfaces/fixtures above; and seal wall holes. ; 6-501.12; Core - Floors; walls; baseboards; floor drains throughout kitchen; storage; wait station area; some booth/dining areas etc. were soiled and had food debris accumulation. Vent hood and stack above dish machine was soiled/dusty...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces above.

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 13, 2023 · Original Source

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