Restaurant · Wake County, NC

Jordan Oaks

Name: Jordan Oaks
Address: 10820 Penny Rd, Wake County, NC

10820 Penny Rd

Last inspected Aug 14, 2026 · View Map ↗ · Compare ↗

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Score 96

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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 14, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C White panel and interior of ice machine is soiled. Except when dry cleaning methods are usedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C White panel and interior of ice machine is soiled. Except when dry cleaning methods are used; surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. PIC emptied ice machine and cleaned the interior. ***CORRECTED DURING INSPECTION (CDI)*** 4-602.12 Cooking and Baking Equipment - C The interior surfaces of the microwave is soiled. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours. PIC had food employee clean microwave. ***CDI***

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; A wet wiping cloth was observed laying on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Cloth moved to a sani bucket. ***CDI***

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Storage shelves are rusting. Maintain equipment in good repair. Replace rusting shelves. 4-205.10 Food EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Storage shelves are rusting. Maintain equipment in good repair. Replace rusting shelves. 4-205.10 Food Equipment; Certification and Classification (C) Observed deep freezer (non-working) that is domestic in side chemical storage room. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Remove or utilize for employees only; placing a sign indicating "employee use only".

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) The microwave exterior; push cart; and dish machine. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency. ***REPEAT VIOLATION***

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) Observed FRP walls in storage room; ceilings in storage room and throughout in need of cleaning with dust and food debris. Observed floors soiled throughout in need of cleaning. Physical facilities shall be maintained clean. Caution should be used to minimize food exposure. ***REPEAT VIOLATION*** 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ceiling plaster and paint is peeling. Physical facilities 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

Official record from Wake County Environmental Services, Aug 14, 2026 · Original Source

1 - Inspection

Aug 27, 2025

Score 93

Official score: 93 · Understand this area’s scale

10 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) PIC provided a ServSafe International food safety certificate instead of the ServSafe Certified Food Protection Manager (CFPM) certificate. PIC shall demonstrate knowledge by being a certified food protection manager. EHS advised PIC to obtain an ANSI approved CFPM certificate.

In plain English

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

More about paperwork, training, or posting issues

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Observed food debris on can opener blade; "clean" multiple utensils; "clean" containers with label residue and on plastic lexan lids and sauce bottles on clean dish rack. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI (corrected during inspection)- PIC immediately pulled soiled dishes to be washed and sanitized.

In plain English

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

More about cleaning or sanitizing problems

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Observed pitcher of tomato juice at 48F in 2 dr reach in cooler. Maintain TCS foods in cold holding at 41F or less. CDI- PIC voluntarily discarded the tomato juice. Ensure that tomato juice is kept on ice or pre-portioned to remain cold during service times. Repeat. Half points assesed as one TCS item out of compliance today.

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 6-501.111 Controlling Pests (C) Observed insect crawling on non-used flip top cooler. Keep the premises free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (C) Observed insect crawling on non-used flip top cooler. Keep the premises free of insects; rodents; and other pests. PIC stated that the facility received pest control yesterday; 8/27/25 to treat for pests. Maintain pest control program to prevent 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) 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) Observed coffee straws and Styrofoam cups without protective packaging in customer self service area. Keep cups in protective packaging up to the mouth surface and straws individually packaged. 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

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Remove broken plastic lexan lids and replace corroded gasket on walk in cooler/freezer. Repair or replace the non-working flip top cooler. Maintain equipment in good repair. 4-205.10 Food EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Remove broken plastic lexan lids and replace corroded gasket on walk in cooler/freezer. Repair or replace the non-working flip top cooler. Maintain equipment in good repair. 4-205.10 Food Equipment; Certification and Classification (C) Observed deep freezer (non-working) that is domestic in side chemical storage room. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Remove or utilize for employees only; placing a sign indicating "employee use only". 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace cutting board on flip top prep cooler that was noted with deep groves.

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) 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) The outside of multiple pieces of equipment noted soiled in need of cleaning. Observed soiled oven drip pans; bread cart; outside of can opener; inside of drinking cabinets. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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. Observed pipe underneath three-compartment sink and non-working dump sink. Repair. Repeat.

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 5-501.17 Toilet Room ReceptacleCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17 Toilet Room Receptacle; Covered (C) No covered trash can in gender neutral employee restroom. Provide a covered waste bin in restrooms used by females.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Observed FRP walls in storage room; ceilings in storage room and throughout in need of cleaning with dust and food debris. Observed floors soiled throughout in need of cleaning. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 27, 2025 · Original Source

1 - Inspection

Mar 5, 2025

Score 92

Official score: 92 · Understand this area’s scale

8 recorded violations

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The bathroom sink is leaking from the drain pipe underneath into a black tub. Maintain a plumbing system in good repair. Repair this leak. No point taken today.

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

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; Multiple TCS (time/temperature controlled for safety) foods in the walk-in cooler were observed above 41F (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. It was discovered that the walk-in was maintaining an ambient temperature in the upper 40s. All foods observed above 41F were voluntarily discarded. Raw meats were relocated to the freezer. An emergency work order was placed for this cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Cut deli ham and cut tomato prepared yesterday were observed with no date marking. A container of mashed potatoes with a date mark of 2/25 was observed in the walk-in. Ready-to-eat; TCS foods kept longer than 24 hours shall be date marked and kept no longer than 7 days in refrigeration. The day of preparation shall count as day 1. CDI- Deli ham was discarded for being out of temperature and cut tomato was dated. Mashed potatoes were discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed condensation from around the fans dripping onto a box of lettuce in the walk-in cooler. Store food in a clean; dry location and where it is not exposed to splash; dust or other contamination. CDI- condensation was wiped up.

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 3-304.14Cleaning and sanitizing

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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Some plastic serving trays in the kitchen are broken and coming apart at the edges; exposing the metal frame underneath. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. This is to facilitate easy cleaning. Please discard the rest of these broken trays. 4-202.11; Priority Foundation; Four plastic food storage containers were observed with cracks along the bottom. Multi-use food-contact surfaces shall be smooth; free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. This is to allow easy cleaning. CDI- broken containers were voluntarily discarded. Full point taken for repeat violation.

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; The warewashing machine was observed with old food residue accumulation along the top and under the sliding doors. The drainboard on the wall has stagnant dirty water at the bottom. Clean warewashing machine; drainboards and sinks at least every 24 hours if used; or as necessary throughout the day to prevent recontamination of clean 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

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 dust accumulation around them. The counter under the grill has extensive food residue accumulation. Greasy residue is present on the side of the grill. Dust observed on exterior vents of ice machine. The 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 taken for repeat violation.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 5, 2025 · Original Source

1 - Inspection

Sep 13, 2024

Score 93

Official score: 93 · Understand this area’s scale

10 recorded violations

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; Several boxes of single-service articles were observed on the floor of the pantry. Store these items at least 6" above the floor. No point taken today.

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

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Salads and sandwiches made two days prior to inspection were observed with no date marking. Ready-to-eat TCS foods shall be date marked and kept no longer than 7 days in refrigeration. The day of preparation shall count as day 1. CDI- dates known and affixed. Ensure proper date marking of ready-to-eat; TCS foods so time can be tracked.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Gluten free flour was unlabeled in the dry storage container in pantry. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI- label added. All other dry goods had labels. Point will be taken for repeat violations in the future.

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

majorCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Some plastic serving trays in the kitchen are broken and coming apart at the edges; exposing the metal frame underneath. The lid of the flour bin is cracked. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. This is to facilitate easy cleaning. Please discard the rest of these broken trays to avoid a full point deduction on next inspection.; 4-202.11; Priority Foundation; Two food storage containers were observed with cracks along the bottom. Multi-use food-contact surfaces shall be smooth; free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. This is to allow easy cleaning. CDI- broken containers were voluntarily discarded.

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; Fan covers in the walk-in cooler have some black residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Cleaning has improved and all other surfaces were observed clean. 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

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No CFPM present during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have a CFPM on site during all hours of operation.

In plain English

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

More about paperwork, training, or posting issues

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed employee about to don gloves for food prep without washing hands first. Employees shall wash their hands before donning gloves for working with food. CDI- gloves discarded and employee was instructed to wash hands before donning gloves. Full points may be taken for repeat violations.

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

6-301.14; Core; Handwashing sign missing in prep area at handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- signage 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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed boxes of raw pork stored above cooked rice in the walk-in cooler. Raw animal foods shall be stored to prevent cross contamination with ready-to-eat foods. CDI- rice was moved to an appropriate location.

In plain English

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

More about other finding

criticalCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority; Several clear plastic containers under the flip top cooler were observed visibly soiled. PIC states these are not used. Equipment food-contact surfaces shall be cleaned at any time during the operation when contamination may have occurred. CDI- containers removed for cleaning. No point taken today

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 13, 2024 · Original Source

1 - Inspection

May 31, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

minorCode 2-102.12 (A)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

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed an employee enter the kitchen from outside the building after discarding a cardboard box. They began gathering equipment for food prep and went to put on single-use gloves. Food employees shall wash their hands before donning gloves for working with food. CDI- employee instructed to wash hands before donning gloves. Handwashing education 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.

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Flour and sugar were observed in unmarked containers in the dry storage area. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI- labels added. No point taken.

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 4-101.19Cleaning 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

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; Facility uses a high temp dish washing machine. The dishtemp thermometer was not working during inspection due to a dead battery. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Please text a photo of working Dishtemp thermometer to EHS number listed below within 10 days. Utensil surface measured 166F using EHS Dishtemp thermometer during inspection.

In plain English

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

More about cleaning or sanitizing problems

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; The fan covers in the walk-in cooler have a black residue buildup. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. All other surfaces observed clean. Half point taken today but a full point will be taken on next inspection if these are not clean. Please clean fan covers.

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 31, 2024 · Original Source

1 - Inspection

Feb 20, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

criticalCode 3-304.15 (A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority; Observed an employee drop a serving cup; pick it up with their gloved hands from the floor and continue working without changing gloves or washing hands. Employee also placed dirty dishes through the dish machine and then proceeded to place plastic wrap on pitchers of drinks with the same gloves on. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- employee educated on proper glove use. Old gloves discarded and hands washed.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Multiple TCS (time/temperature controlled for safety) foods in the front of the walk-in cooler near the door were observed above 41F (see temp chart). TCS foods shall be maintained at 41F or below in refrigeration. It was discovered that the walk-in door does not close all the way if not securely shut. This allows warm air to intrude. Ensure the door is closed each time employees leave the walk-in cooler. Place a work order for this door if necessary. CDI- door securely shut. Ambient air measured 38F.

In plain English

More about food kept at an unsafe temperature

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; A shelf of clean bowls and plates is near the dish area and near a handwashing sink. Plates observed uncovered with the food-contact sides exposed. Cleaned equipment shall be stored in an area that is not exposed to splash or other contamination and covered or inverted. Cover clean equipment. EHS recommends installing plastic flaps or a plastic cover over this shelving unit since plates are hard to store inverted.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The warewashing machine was observed with old food residue accumulation along the top and under the sliding doors. The sprayer arm in the dish rinse area was also observed heavily soiled around the handle. Clean this equipment at least every 24 hours if used; or as necessary throughout the day to prevent recontamination of clean 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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The fan covers in the walk-in cooler have a black residue. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. All other surfaces observed clean. Half point taken today. 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, Feb 20, 2024 · Original Source

1 - Inspection

Oct 10, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

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 food scoop and a metal pan stored as clean were observed with food residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- all items cleaned during inspection. Cleaning of food-contact surfaces has improved since previous inspection. Can opener and meat slicer were observed clean. Full points not taken today.

In plain English

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

More about cleaning or sanitizing problems

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; Cleaned metal pans were observed stacked together with moisture present underneath. A shelf of clean bowls and plates near the dish area was observed uncovered with the food-contact sides exposed. Cleaned equipment shall be placed in a self-draining position that allows air drying and covered or inverted to protect from contamination. Cover clean equipment and utilize proper drying methods.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The fan covers in the walk-in cooler have some minor black residue. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. All other surfaces observed clean. No points taken today.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 10, 2023 · Original Source