Restaurant · Wake County, NC

Jm Peak Plaza #3080

Name: Jm Peak Plaza #3080
Address: 1761 Nc-55 Hwy, Wake County, NC

1761 Nc-55 Hwy

Last inspected Sep 21, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

7 inspections

1 - Inspection

Sep 21, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Equipment on grill line had not been cleaned since usage began at opening (10:00 AM). Equipment food-contact surfaces and utensils shall be cleaned at least every four hours throughout the day. CDI: Equipment was sent to 3-compartment sink 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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Interior shelving and handles of reach-in freezer were soiled with food debris. Sliding tracts of display case had accumulations of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors were soiled under food debris underneath prep equipment. Vents near dish area had accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 21, 2026 · Original Source

1 - Inspection

Mar 3, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 2-301.14 (F)(H)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (F)(H); Priority; Observed an employee handle raw bacon; discard single-use gloves and fail to wash hands before reaching for new gloves. Wash hands before donning gloves to initiate a task that involves working with food. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- handwashing education provided. Employee then washed hands before returning to food prep.

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 cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed tuna salad prepared during inspection and placed into containers with tight lids. Tuna is made from room temperature packs. Tuna measured 64F in the middle. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths or rapid cooling equipment and active stirring. Cold air must flow around product to remove the heat. CDI- cooling education provided. Tuna was separated into smaller containers and left uncovered to cool quickly. Refrigerating packs of tuna prior to preparation is also a good idea to shorten the cooling time required.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Metal wire shelving above the prep area in the back has dust and residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. Cleaning has improved since previous inspection. Full point not taken.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 3, 2026 · Original Source

1 - Inspection

Jul 10, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Numerous flies present near mop sink and some observed in prep area. Keep the premises free of insects; rodents; and other pests. Eliminate harborage conditions and keep facility clean to reduce their number. Utilize approved methods of pest control.

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 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; Fan covers in the walk-in cooler have debris and dust on them. Top of freezer has dust accumulation. Inside of freezer has food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. Full point may be taken for repeat violations.

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; Observed food debris under deli case. Mop sink is heavily soiled and wet; especially in the corners. This is likely contributing to the presence of flies. Physical facilities shall be kept clean. Increase cleaning 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

Official record from Wake County Environmental Services, Jul 10, 2025 · Original Source

1 - Inspection

Mar 25, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Quaternary ammonia sanitizing solution in 3-compartment sink had a concentration below 200 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing solution was replaced and tested to be 300 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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Meat display lower cooler was soiled with food residues. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean lower cooler.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 25, 2025 · Original Source

1 - Inspection

Nov 18, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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) Fan nearest bread ovens had accumulations of dust on cover. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean fan.

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 18, 2024 · Original Source

1 - Inspection

Mar 25, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

minorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; Heads of washed lettuce; cut lettuce; and cut tomato observed lacking a cover or wrapping in the walk-in cooler. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. During cooling a loose covering or leaving the food completely uncovered so long as there's no overhead contamination is acceptable. Once the cooling process is complete; add lids or wrappings. Plastic wrap added.

In plain English

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

More about other finding

majorCode 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 knives stored on magnetic racks soiled with debris. A couple clear; plastic containers also soiled with food and debris. Items stored as clean. Equipment; food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.; 4-602.11; Core; Pink and black accumulation present on the inside of the clear; plastic piece where ice dispenses from at the Pepsi dispenser. Water vending equipment; beverage dispensing nozzles and enclosed compartments of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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; Walk-in cooler fan guards soiled with dust. Walk-in cooler gasket and green racks soiled with black accumulation and debris. Insides of the main flip top cooler (next to the flat top) soiled with food and debris. Cooler drawer interior and gaskets underneath the flip top cooler (across from the flat top) soiled with food and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Flooring underneath the oven soiled with debris. 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, Mar 25, 2024 · Original Source

1 - Inspection

Nov 17, 2023

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

minorCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee cell phones stored on a prep surface next to food. Suitable facilities shall be used for the orderly storage of employee possessions; such as cell phones. Cell phones re-located to an area where contamination is prevented without prompting.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; Heads of washed lettuce observed lacking a cover or wrapping in the walk-in cooler. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. During cooling a loose covering or leaving the food completely uncovered so long as there's no overhead contamination is acceptable. Once the cooling process is complete; add lids or wrappings. Plastic wrap added.

In plain English

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

More about other finding

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies present around mop sink; and a few observed in the dish area. The premises shall be maintained free of pests. PIC showed most recent pest control records. Continue to work with pest control to reduce/eliminate the presence of flies.

In plain English

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; Sanitizer buckets (chlorine) registered 25 ppm when tested. Chlorine shall register 50-200 ppm. Buckets dumped and re-made. 50-200 ppm reached.

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; The far-left side of the meat cooler door is held together by duct tape. Equipment shall be maintained in good repair and proper adjustment. Equipment components such as doors shall be kept intact and tight. Cooler will be replaced this month according to the PIC. Continue to work with corporate on replacement of cooler.

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; Walk-in cooler fan guards soiled with dust. Walk-in cooler gasket and green racks soiled with black accumulation and debris. Floor fan soiled with dust. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food 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, Nov 17, 2023 · Original Source