Restaurant · Wake County, NC

Independence Village Of Olde Raleigh

Name: Independence Village Of Olde Raleigh
Address: 3113 Charles B Root Wynd, Wake County, NC

3113 Charles B Root Wynd

Last inspected Aug 18, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

7 inspections

1 - Inspection

Aug 18, 2026

Score 97

Official score: 97 · Understand this area’s scale

8 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: The deisgnated person in charge is not a certified food manager. Ensure that the PIC is a certified food manager during all hours of operation. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode Observation: Cooked fish (112F)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Cooked fish (112F); rice (109F) held in hot holding cabinet under 135F; Hot holding cabinet not able to maintain 135F or higher; CDI: Fish and rice removed from cabinet (within last hour of final cook) and reheated to 201F and 197F respectively for hot lunch line. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P

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 Observation: Ice bign dispensed from an unapproved plastic container not approved for food contactContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Ice bign dispensed from an unapproved plastic container not approved for food contact; Pitchers of tea and lemondae not covered and left on counter in dining area; CDI: Ice removed from service area (dining room) accessible to consumers; Pitchers were covered during service; 3-307.11 Miscellaneous Sources of Contamination (C) Protect food from contamination sources not specifically noted by the code.

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 Observation: The damp wiping cloths used at the prep table not placed in a sanitizer between use. CDI: Staff member retrieve quat sani bucket for wiping cloth during inspection. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: The damp wiping cloths used at the prep table not placed in a sanitizer between use. CDI: Staff member retrieve quat sani bucket for wiping cloth during inspection. 3-304.14; Core; Quat sanitizer buckets were at a concentration less than 200ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 Observation: The hinges on the walk in refrigerator door are not self closing door during operationCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The hinges on the walk in refrigerator door are not self closing door during operation; The hot holding cabinet is unable to maintian 135F or higher during use/thermometer is reading 150F and the air temperature is 122F - The dial is turned all the way to the highest positions without maintaining highest optional temperature. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good 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 Observation: Fryer on the cook lineCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Fryer on the cook line; metro shelving in dry storage and refrigeration are accumulated with debris. Shelving under prep tables; walls/floor drains areas under dishwashing tables. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode Observation: Insufficient hot water is available for half the kitchen of operationOther

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

Observation: Insufficient hot water is available for half the kitchen of operation; Dish machine is able to reach final sanitization temperatures during operation; Water to be boiled for dishwashing basin - Cold water coming into handsinks measured at 84F.; Verification by 8/20/26. 5-103.11 Capacity - Quantity and Availability (Pf) Provide sufficient hot water to meet the peak hot water demands.-Pf

In plain English

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

More about other finding

notedCode Observation: The ceiling ventsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The ceiling vents; ceiling areas over consumer drink area rear kitchen; walls/floors and floor drains under and behind equipment are unclean. 6-501.12 Cleaning; Frequency and Restrictions (C) (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 18, 2026 · Original Source

1 - Inspection

Mar 30, 2026

Score 94

Official score: 94 · Understand this area’s scale

11 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode Observation: When requestedOther

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: When requested; written instructions for the cleanup/disinfection after a vomit/diarrhea event were not available. CDI: Instructions were provided as a corrective action during inspection. 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf

In plain English

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

More about other finding

notedCode Observation: Observed staffing talking on phoneHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Observed staffing talking on phone; handling unclean items and not stopping to wash hands prior to attempting to wrap utensils; Staff observed at dish machine performing other tasks and not stopping to wash hands between tasks; CDI: Staff were directed to wash hands prior to engaging in tasks. Educated on when to wash hands to include upon arrival to facility/before beginning first task within the kitchen. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles.

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.

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Staff do not have access to a handsink in the front service/production area. It appears that production was created in the front walk through area without providing infrastructure for staffing providing those tasks. Follow up for hand sink placement to ensure staff are washing hands and have easy access to handwashing sinks (4/9/26) 5-204.11 Handwashing Sinks - Location and Placement (Pf) A HANDWASHING SINK shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation; FOOD dispensing; and WAREWASHING areas;

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.

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Open packages of deli meat from Sunday; cooked potatoes and cooked green beans not date marked from yesterday evening as demostrated by staff; CDI: Products were date marked during inspection. REPEAT 3-501.17 Ready-To-Eat Time / Temperature Control for Safety 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

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 Observation: The rear entrance door is not sealed at the bottom (door sweep/poor repair) 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door is not sealed at the bottom (door sweep/poor repair) 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the hot holding cabinet is torn/poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good 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 Observation: The audible alarm for the detergent dispenser was workingCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: The audible alarm for the detergent dispenser was working; however there was not soap in facility; CDI: Operator took all dishes and equipment to manual wash in dish sink than use ht dish machine to rinse/sanitize; Soap was ordered during inspection from distributor for machine. 4-501.17 Warewashing Equipment; Cleaning Agents (Pf) When used for warewashing; the dish machine washing agent dispenser shall contain a wash solution of soap or other approved detergent or cleaner.

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 Observation: The non-food contact surfaces of the ice machine baffleCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non-food contact surfaces of the ice machine baffle; dining room microwave; fryer on the cook line; metro shelving in dry storage and refrigeration are accumulated with debris. Shelving int he upright reach in refrigerator has microbial growth. Although clenaing has improved; still increase cleaning frequency of these equipment items as noted during todays inspection. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 Observation: The cove base corner of make line (cracked/missing)Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The cove base corner of make line (cracked/missing); grout missing from between tiles make line; rear prep area - missing floor cover coating allowing for accumulation of debris/disallowing cleanability. Ceiling over cook line; ventilation intake/return covers are rusted/poor repair. Repair; replace the flooring areas; wall areas and appurtenances. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good 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 Observation: The lighting over the production/prep front areaFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The lighting over the production/prep front area; over the ice machine; far line hand sink is insufficient. The light bulbs installed rear prep/dish machine area insufficient. No light observed in the rear storage area where mops are stored at utility sink. Increase lighting in these areas. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity. (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT (ice machines)

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, Mar 30, 2026 · Original Source

1 - Inspection

Sep 15, 2025

Score 94

Official score: 94 · Understand this area’s scale

11 recorded violations

notedCode Observation: TCS foods in walk in refrigerator observed holding out of temperatureFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS foods in walk in refrigerator observed holding out of temperature; Walk in refrigerator is unable to stabilize temperature; recover durig operatoin window; Air temperature mesaured at 45-47F; TCS (temperature control safety) foods measured at 44F (cheese); seafood chowder (45F); CDI: Products discarded during inspection; Repair technician for follow up after 1pm; Products moved to 2 door refrigerator (TCS Only) 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

majorCode Observation: The walk in refrigerator is overstocked and no additional refrigeration is available with the exception of 2 door reach in refrigeratorFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: The walk in refrigerator is overstocked and no additional refrigeration is available with the exception of 2 door reach in refrigerator; Additional refrigeration is needed to support current menu food items; A corrective action plan is needed by 9/25/25 for additioanl refrigeration capacity. 4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The rear entrance door is not sealed at the bottom (door sweep/poor repair) 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door is not sealed at the bottom (door sweep/poor repair) 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

In plain English

More about signs of rodents or insects

notedCode Observation: Staffing that are performing production tasks are wearing watchesEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staffing that are performing production tasks are wearing watches; wrist bands and jewelry without removing. Ensure that all staff performing production tasks removed these types of jewelry prior to production. CDI: Staff retrieve hair restraints during inspection. 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. Observation: Staffing performing production tasks are not wearing hair coverings during tasks. Ensure staff have hair and/or beard covering during production tasks. 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.

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

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode Observation: The walk in refrigerator not operating properlyCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The walk in refrigerator not operating properly; gasket on the walk in poor repair; cove base/flooring in wlak in poor repair; Ensure that all equipment is maintained clean and in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observation: The pressure measuring device on the dish machine is not operating properly. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.

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 Observation: The non-food contact surfaces of the deli slicerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non-food contact surfaces of the deli slicer; can opener blade; dining room microwave; cooking equipment on the cook line; metro shelving in dry storage and refrigeration are accumulated with debris. Increase cleaning frequency of these equipment items. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 The steamer on the cook line does not have a backflow device attached ont he incoming attached water line. Install a backflow preventer on the water line. A verification for corrective action shall be provided by 9/18/25. 5-203.14 Backflow Prevention DeviceWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

The steamer on the cook line does not have a backflow device attached ont he incoming attached water line. Install a backflow preventer on the water line. A verification for corrective action shall be provided by 9/18/25. 5-203.14 Backflow Prevention Device; When Required (P) A 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 at the FOOD ESTABLISHMENT

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 Observation: Plumbing fixtures in main bathroom unclean and in poor repair. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: Plumbing fixtures in main bathroom unclean and in poor repair. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode Observation: The cove base corner of make line (cracked/missing)Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The cove base corner of make line (cracked/missing); grout missing from between tiles make line; rear prep area - missing floor cover coating allowing for accumulatoin of debris/disallowing cleanability. Walls in dry storage area; bathroom poor repair. Repair; replace the flooring areas and wlal areas. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good 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 Observation: The lighting over the production/prep front area is insufficient. The light bulbs installed rear prep/dish machine area insufficient. Increase lighting in these areas. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity. (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumptionFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The lighting over the production/prep front area is insufficient. The light bulbs installed rear prep/dish machine area insufficient. Increase lighting in these areas. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity. (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.

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, Sep 15, 2025 · Original Source

1 - Inspection

May 22, 2025

Score 96

Official score: 96 · Understand this area’s scale

11 recorded violations

notedCode Observation: Cooked soups prepared Tuesday were not date marked with preparation date. CDI: Labels provided during inspection. This is a repeat observation. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Cooked soups prepared Tuesday were not date marked with preparation date. CDI: Labels provided during inspection. This is a repeat observation. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.

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 Observation: TCS food products placed on the production line once leaving hot or cold holding are discarded at end of service. The TCS food products in the to go hot holding cabinet are discarded at end of service. Written procedures for time control of TCS food products must be kept on site. CDI: Paperwork provided for time control development. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: TCS food products placed on the production line once leaving hot or cold holding are discarded at end of service. The TCS food products in the to go hot holding cabinet are discarded at end of service. Written procedures for time control of TCS food products must be kept on site. CDI: Paperwork provided for time control development. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.

In plain English

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

More about other finding

notedCode Observation: The rear entrance door is not sealed at the bottom (door sweep/poor repair) 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door is not sealed at the bottom (door sweep/poor repair) 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

In plain English

More about signs of rodents or insects

notedCode Observation: Staffing that are performing production tasks are wearing watchesEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

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 Observation: The damp wiping lcoth used at the prep table was not being placed in a sanitizer between use. CDI: Staff member retrieve quat sani bucket for wiping cloth during inspection. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: The damp wiping lcoth used at the prep table was not being placed in a sanitizer between use. CDI: Staff member retrieve quat sani bucket for wiping cloth during inspection. 3-304.14; Core; Quat sanitizer buckets were at a concentration less than 200ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 Observation: Staff were stacking wet food containers (wet nesting) without air drying. Disocntinue this process and ensure that equipment/utensils are air dried prior to storage. CDI: Staff member separated these items durin inspection for air drying. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Staff were stacking wet food containers (wet nesting) without air drying. Disocntinue this process and ensure that equipment/utensils are air dried prior to storage. CDI: Staff member separated these items durin inspection for air drying. 4-901.11 Equipment and Utensils; Air-Drying Required (C) A) Air dry equipment and utensils after cleaning and sanitizing.

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 Observation: The plastic container lids on the preparation station are cracked no longer cleanable/may cause contamination: The pressure guage on the warewash machine is not workingCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The plastic container lids on the preparation station are cracked no longer cleanable/may cause contamination: The pressure guage on the warewash machine is not working; missing gauge arm. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair Observation: The can opener blade on the prep station is dull/need replacement. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: The non-food contact surfaces of the deli slicerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non-food contact surfaces of the deli slicer; can opener blade; dining room microwave and the ice machien are accumulated with debris. Increase clenaing frequency of these equipment items. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 Observation: The refuse dumpsters behind faiclity are not kept doors closed and are standing open. Ensure that doors are kept closed between discarding refuse. 5-501.113 Covering Receptacles (C) Receptacles and waste handling units for REFUSEFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: The refuse dumpsters behind faiclity are not kept doors closed and are standing open. Ensure that doors are kept closed between discarding refuse. 5-501.113 Covering Receptacles (C) Receptacles and waste handling units for REFUSE; recyclables; and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT Observation: The grease container is heavily accumulated with debris on exterior/lid dump. Ensure that grease receptacle remains clean; have changed out when needed with service company. 5-501.116 Cleaning Receptacles (C)

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 Observation: The cove base corner of make line (cracked/missing)Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The cove base corner of make line (cracked/missing); grout missing from between tiles make line; rear prep area - missing floor cover coating allowing for accumulatoin of debris/disallowing cleanability. Repair; replace the flooring areas. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good 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 Observation: The exhaust hood installed for the high temp dish machine is insufficient allowing steam to roll through dish are/kitchen - accumulation of heavy moisture on ceiling tiles/wall. Repair or replace exhaust to ensure sufficient air disallows for excessive moisture in dish machine area when in use. 4-301.14 Ventilation Hood SystemsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The exhaust hood installed for the high temp dish machine is insufficient allowing steam to roll through dish are/kitchen - accumulation of heavy moisture on ceiling tiles/wall. Repair or replace exhaust to ensure sufficient air disallows for excessive moisture in dish machine area when in use. 4-301.14 Ventilation Hood Systems; Adequacy (C) Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment; walls; and ceilings. Observation: The lighting over the production/prep front area is insufficient. The light bulbs installed rear prep/dish machine area insufficient. Increase lighting in these areas. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity. (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.

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, May 22, 2025 · Original Source

1 - Inspection

Aug 21, 2024

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

criticalCode 4-703.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11; Priority; Irreversible temperature measuring device was not reaching 160F in the dishwashing machine after being ran several times. Food contact surfaces shall reach 160F to be sanitized using hot water. VR- EHS returning on 8/23/24 to ensure dishwashing machine has been adjusted. Use 3 compartment sink to sanitize in the meantime.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Two large containers of soup that began cooling last night in the walk-in cooler were at 49F. Potentially hazardous food shall cool from 135F to 41F in a total of 6 hours. CDI- Soup was voluntarily discarded by PIC. Use approved methods such as small portions; cooling wands; and ventilation to allow food to properly cool.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Containers of cooked soup and large open container of salsa were found with no date marking. After being prepared or opened; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Damp wiping cloths were found being stored on prep surface. Quat sanitizer buckets were at a concentration less than 200ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Minor amount of dishes were found being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in an self draining position that allows air drying.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

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; Walk-in freezer is not properly closing; causing ice buildup on shelving and food boxes. Equipment shall be maintained in a state of good 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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC could not locate an irreversible thermometer to measure hot water at the utensil level. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. This shall be accessible upon request. VR- EHS returning in 10 days to ensure thermometer for dishwashing machine has been provided.

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; Cooking equipment exteriors have food/grease residue buildup and need to be cleaned. Hot box has residue building in the interior. Non food contact surfaces shall be kept free of soil residue and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 21, 2024 · Original Source

1 - Inspection

Feb 19, 2024

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw ground beef stored over several sheet pans of raw whole muscle pork. Food shall be protected from cross contamination by stored raw animal foods below ready-to-eat foods; and raw animal foods based on final cook temperature with poultry at the bottom. CDI: Raw ground beef moved to bottom rack. Storage order educational resources emailed to operator. Please be aware that repeat violations will result in full points taken.

In plain English

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

More about other finding

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Pre-portioned plates of pasta; fish; and chicken holding below 135F inside service line hot-hold cabinet. Pasta holding below 135F inside older hot cabinet near ice machine. TCS foods shall be maintained at 135F or above. CDI: New hot-holding unit was in "proof" setting and was changed to "hold" setting. Pasta moved to alternate holding-unit. This violation has been cited three inspections in a row. Full points taken.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; One sanitizer bottle stored with waffle irons on prep counter. Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI: Sanitizer moved.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Bags of raw shrimp thawing on a speed rack outside of temperature control.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of food stored on the floor inside walk in freezer and walk-in cooler. Food shall be protected from contamination by storing the food in a clean; dry location at least 6inches above the floor. Please be aware that repeat violations will result in full points taken.

In plain English

More about food not protected from contamination

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; Badly torn/warped gasket on reach-in hot-hold unit. Gasket is creating a gap in the door and allowing hot air to escape the unit. Rust on several shelving units throughout facility. Equipment shall be in good 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

Official record from Wake County Environmental Services, Feb 19, 2024 · Original Source

1 - Inspection

Oct 16, 2023

Score 94.5

Official score: 94.5 · Understand this area’s scale

9 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Two large pieces of raw whole muscle beef stored over cooked ham chubs and cooked turkey breasts inside walk-in cooler. Food shall be protected from cross contamination by stored raw animal foods below ready-to-eat foods; and raw animal foods based on final cook temperature with poultry at the bottom. CDI: Raw items rearranged with ready-to-eat on top. Storage order stickers left by inspector for future reference.

In plain English

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

More about other finding

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Residue build-up inside ice machine. Equipment such as ice bins and enclosed components such as ice makers shall be frequently 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; Hot cabinet near service line holding TCS to-go plates holding below 135F. EHS observed badly torn/warped gasket creating a large gap and allowing heat to escape the unit. TCS foods shall be maintained at 135F or above. CDI: Items removed and reheated. This unit needed to be replaced.

In plain English

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; Few flies observed in dry storage room. Premises shall be maintained free of pests.

In plain English

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; Few boxes of food stored on the floor inside walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location at least 6inches above the floor.

In plain English

More about food not protected from contamination

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Drain plug missing on outside receptacles; trash being pulled through plug holes by pests. Drains in receptacles and waste handling units for refuse; recyclables; and returnable shall have drain plugs in place. Please have drain plugs replaced. Contact trash company and have this addressed by next inspection.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Significant dust/rust build-up on ceiling air vents and panels. Cleaning needed on flooring in dish area. Detailed cleaning of the walls and floors inside dry storage room needed. Physical facilities shall be cleaned as often as necessary to keep them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee drink stored on ingredient shelving over grill prep station. Areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles. are protected from contamination. CDI: Cup removed.

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, Oct 16, 2023 · Original Source